How do you eat oysters?
How do you eat oysters?
The first time I was eating oysters, maybe the first one was just hurrying past my throat. The second one you felt was a bit sweet among the quail. When you came to the third one, it seemed as if the ocean had flooded into the mouth. Then a new world opened up. Now. Since oysters are so tempting, how can we make this yummy more vivid?
"A plate of charcoal, a plate of raw", with the arrival of the summer, the seafood restaurants in the streets once again hot up. Among them, oysters are fresh, tender and smooth, and at the same time they have nourishing effect and become the darling of many sea-food lovers.
For ordinary seafood, boiled may be the simplest and most delicious method of cooking, but oysters are more authentic with charcoal and raw food.
No matter which seafood stall you go to, you will find a charcoal stove blown hot by the blower. This is the processing “kitchen†of charcoal oysters. The roasted oyster masters threw the whole oysters into the charcoal fire, and after a burst of roasting, the scent of the raw oyster sauce wafted out and was clamped with a big iron pliers. Roasted oyster masters skillfully use a knife to pry the roasted oyster shell and serve it on the plate.
The advantage of this cooking method is that the operation and processing equipment is simple, but the taste is authentic, and the flesh is sweet and pliable. At the same time, the use of garlic on charcoal oysters is more effective in stimulating the appetite of eateries.
Of course, some people think that the best way to eat oysters is to eat raw food. Because quail is a hermaphrodite creature, according to its different gender attributes, eating will also bring different taste. Male oysters are more crispy and their female oysters are softer. This is the sensation of the tip of the tongue that cooked food and oysters do not meet. It also meets the northerner's delicious taste.
The practice of raw oysters is simpler, as long as there is a blade that can break its rigid shell. However, the oyster sauce, which is accompanied by raw food, is said to be the exclusive recipe for a large seafood restaurant to dominate the streets and lanes. The mustard ingredients in the sauce remove the oyster seaweed flavor, and it will also bring unprecedented challenges to the taste of the taster. The mouth, esophagus, nasal cavity, and even the lacrimal gland will all feel a high-speed stimulation of fire. After a few seconds, the stimulating pleasure is relieved. When you open your mouth and breathe, it feels endless.
Wine proposal
Eating oysters is generally preferred for white wines such as French Chablis, followed by Pouilly-Fume. Dry body and mineral-tasting body match best with oysters. In addition, if you eat oysters with a more salty and mineral taste, you should choose a liquor with a dry content. For oysters with more creamy and thick meat, you should choose a liquor with a stronger fruity taste and a slightly sweeter taste. Here we give you a few examples:
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