How to pry oysters

Oysters are a delicious food, but they are difficult to prepare, especially if you plan to take out the oyster meat to make delicious food, it will be even more difficult because oysters are a shellfish food, and in many cases, the oyster shells are tightly closed. So, what are some ways to pry open oysters? Next, I will introduce to you how to pry open oysters!

1. Introduction to Oysters

Oysters, also known as raw oysters, are the richest in zinc among all foods (every 100g of oysters, excluding the weight of the shell, contains 87.1% water and 71.2mg zinc. It is rich in protein zinc and is a very good zinc supplement food. To supplement zinc, you can often eat oysters or protein zinc. It is the whole of oysters (ostreagigastnunb) and its closely related animals of the oyster family (ostreae), and is a marine shell. Oyster farming is suitable in subtropical and tropical coastal areas. It is widely distributed in my country, from the Yalu River in the north to Hainan Island in the south, and oysters can be produced along the coast. Oysters are soft-bodied, shelled, parasitic animals, and those produced at the junction of salt and fresh water are particularly plump.

2. Method 1 for opening oysters

1. Clean the oysters and remove the mud and sand from their shells;

2. Find the correct cutting position. Different varieties of oysters have different shapes, but generally speaking, you need to find the gap where the inner and outer shells connect, and then use a knife to cut the tendons;

3. After opening the oysters, use a knife to carefully separate the oyster meat attached to the shell, and be careful not to let the juice flow out;

4. Soak the opened oysters in water soaked with lemon for a while, and then you can put them on a plate.

3. Method 2 for opening oysters

1. First, prepare two tools for opening oysters: a towel and an oyster knife.

2. Place the oysters flat side up on the cloth.

3. One end of the oyster is round and the other end is pointed. At the pointed end, you can see the gap between the two shells. Insert the blade into the gap. Wrap the oysters with cloth before grabbing them to avoid injuring your hands when exerting force.

4. Keep the blade and the oyster at about 45 degrees, and press the tip of the knife into the oyster with force. You can change the angle of force or use a drill. As long as the blade is partially inserted, you can turn the blade or use the lever principle to pry it open.

5. The blade and the blade body are flat on the inside of the flat shell, along the plane, extending into the middle of the flat shell to cut off another muscle.

6. Gently lift the upper shell about five or six centimeters, use a knife to scrape the oyster skirt stuck to the upper shell to the oyster meat below, and then remove the upper shell.

7. The tip of the lower shell is facing right. The edge of the shell close to the body should be relatively flat rather than curved. The direction of the knife is parallel to the front of the body. The blade "cuts" downward along the inner surface of the lower shell. Try not to cut the muscle below. Then use the tip of the knife to flip the oyster skirt off the lower shell, without letting it stick to the shell.