Although oysters are delicious, they are not easy to preserve, so the preservation of oysters has become a headache for us. How should we preserve oysters? How do you eat oysters?
How to eat fresh oysters:
Because the oysters are delivered to the oyster guests' tables directly by air after the water comes out. Therefore, it would be wasteful to send it to the barbecue. In order to reflect the fresh taste, the common eating methods are as follows, and gluttonous guests are also welcome to provide more food methods:
1. Direct and original flavor. This is the purest and most natural way to eat, the favorite of gluttons
2. Add lemon juice.
3. Add chilli sauce.
Of course, before eating in the above way, if any "health experts" are worried about being unclean, they can slightly rinse the oyster meat with light salt water.
Preservation of oysters:
New Zealand oysters belong to the "half shell type", with one side protruding and the other side flat. In technical terms, the flat side is called "shell surface", and the protruding side is called "shell disk".
First of all, oysters are stored below 10 ℃, so please put them in the refrigerator.
Secondly, it is more important to remember that the shell disk is downward and the shell face is upward (protruding downward, flat upward). It turns out that there is sea water in live oysters, and oysters live by plankton in the sea water. If they are inverted, the sea water leaks out, and oyster babies will starve to death or thin, oyster friends will have a pity to enjoy it.
Of course, if you are more considerate, you can spread a wet towel under and above the oyster, which is absolutely perfect. With such preservation, there are few oysters with mouths open within a week.
be careful:
Dead oysters cannot be eaten!
The life and death of oysters is quite easy to distinguish: open mouth or not. He who opens his mouth is dead, and he who cannot pry it is alive. If you meet an oyster waiting for you to eat with your mouth open, don't feel lucky to be lazy and not pry the oyster. It's a dead oyster.
Of course, there is another way to identify the vitality of oysters: look at the skirt of the oyster after prying it open. Native oysters are the unique "black edged oysters" in New Zealand. There is a very obvious black skirt around the oyster meat. Take a closer look at the freshly pried oyster. The black skirt edge is wriggling, so you can quickly enjoy the delicious fresh taste.
