The nutritional value of deep-fried oysters and how to make them delicious

Among the various ways to eat oysters, deep-fried oysters are often considered to be a delicious delicacy. So, what is the nutritional value of deep-fried oysters? How to make them delicious?

Nutritional value of fried oysters:

1. Every 100g of oysters contains 9.39mg of zinc. Men can meet the body's zinc needs by eating one oyster a day. For better zinc supplementation, you can directly take some zinc protein supplements.

2. The rich taurine contained in oysters has obvious liver-protecting and bile-promoting effects, which is also a good medicine for preventing and treating intrahepatic bile stasis during pregnancy;

3. The rich trace elements and glycogen contained in it are beneficial for promoting the growth and development of the fetus, correcting anemia in pregnant women, and restoring the physical strength of pregnant women;

4. Oysters are the best food for calcium supplementation. They are rich in phosphorus. Since calcium needs phosphorus to be absorbed by the body, it is beneficial to the absorption of calcium.

5. Oysters also contain vitamin B12, which is lacking in ordinary foods. The diamond element in vitamin B12 is an indispensable substance for preventing pernicious anemia, so oysters also have the function of activating hematopoiesis;

6. The protein contained in oysters contains many high-quality amino acids, which have a detoxifying effect and can remove toxic substances from the body. The aminoethanesulfonic acid in them can lower the blood cholesterol concentration, thus preventing arteriosclerosis.

7. Oyster extract has a significant inhibitory effect on platelet aggregation, can reduce blood lipids and TXA2 content in patients with hyperlipidemia, is beneficial to insulin secretion and utilization, and can enhance the sensitivity of malignant tumor cells to radiation and inhibit their growth.

How to make fried oysters:

Main ingredients and auxiliary ingredients: 500g fresh oysters, 1000g cooking oil, 250g flour (about 150g consumed), 150g old dough, 10g alkaline water, 150g soft tofu, 15g ginger and scallions, 150g lard, 3g MSG, 15g salt, 2g pepper, 25g cooking wine

Cooking method

1. Wash and pick up the raw oysters, and use a dry cloth to absorb the moisture; heat the pot, add cooking oil, add ginger and scallions and stir-fry until fragrant, add cooking wine, add 500 grams of water, simmer for 6-7 minutes, remove the ginger and scallions, add the raw oysters and simmer for 2 minutes, then pour into the colander to drain the water.

2. Dilute the old yeast dough with cold water, then add dry flour and mix into a paste. Cover with a lid. After it has risen, rub the tender tofu, put it into the paste, add alkaline water, lard, salt, MSG, and pepper powder, mix well, and use it after it has risen again (the presence of small bubbles is the standard).

3. Heat the wok, add raw oil, wait until the oil is 80% hot, then put the oysters into the batter, dip them in the batter and put them into the wok one by one, then fry them over low heat until they are 80% cooked, then take them out, heat the oil again, put the fried oysters into the wok again and fry until they turn ivory, then take them out and put them into a bowl, and serve with pepper and salt.