The key to oyster processing is how to clean it and eat it healthily

Everyone knows that oysters are delicious and have many benefits, especially the aphrodisiac function that is most popular among men. But how to eat clean oysters is a problem that diners are more troubled about, so cleaning has become a critical step in preparing this delicacy.

1. Shell the oysters

First, prepare gauze gloves (here we use a towel) and a Western-style knife (special tools are best); the outer shell of the oyster has one bulging side and one relatively flat side; put the flat side upwards, with the scallop column facing the direction we are standing. The Western-style knife should be inserted into the front part of the outer shell of the oyster (the wider part), and if necessary, pry a little to make it easier to insert the Western-style knife.

Move the knife backwards to cut the scallop. The scallop is located in the middle of the front of the shell. If you move the knife at that position, you can accurately cut the ligament and open the oyster.

2. Cleaning of Oysters

After opening the upper shell, the next step is to cut off the shell pillar of the lower shell. This step is relatively simple.

The oysters can be washed with salt water or radish paste. No matter which method is used, it shows the chef's skill in not letting the oysters lose their umami flavor. In Japan, most restaurants use radish paste, which can beautifully wash away the dirt in the folds of the oysters.

If using salt water, gently shake the oysters with your hands to clean them;

If you are using mashed radish, you need the same amount or at least half the amount of oysters, mix them gently in a container, and then wash the mashed radish.

If you are not going to use the washed oysters right away, you should put them in a sealed box with a lid and refrigerate them. They can be used the next day.