Which month is the best for Rushan oyster?

Rushan oyster is the fattest in the Qingming period from winter to Sunday. "Cold water and hot water clams" means that Rushan oysters are fat and suitable for eating in cold weather, while clams are the fattest in hot summer, while the Qingming period from winter to Sunday is a period of cold weather, so Rushan oysters eat the fattest in the Qingming period from winter to Sunday.

1, generally, oysters in Rushan are stocked from May, and can be fished after being cultured for about 6 months, so 1 1 has been on the market since 10, and can be eaten until May of the following year.

2. But in the month of 65438+February, the weather began to get cold, oysters consumed less, accumulated more energy, and the meat quality was fatter. Until next year in Tomb-Sweeping Day, oysters are very fat in early April.

Practice of raw oysters in Rushan

1, steamed Rushan oysters

First, take a proper amount of fresh Rushan oysters, scrub their shells clean, then put cold water in the pot, put Rushan oysters in the pot, add water to heat them, prepare a 1 small bowl, add garlic paste, shallots, soy sauce and a little sugar, mix well, steam Rushan oysters for 5-7 minutes, then take them out and pour in the prepared juice to eat.

2. Roasted Rushan Oyster

First, clean the Rushan oyster, pry it open, separate the oyster meat from the shell, wash it, drain the water for later use, chop the garlic, chop the red pepper, add the oil, salt and monosodium glutamate, mix well, put the washed oyster shell on the charcoal fire, put the washed oyster meat on the shell, add the prepared seasoning while roasting, and turn the oyster meat over and continue roasting until it is cooked.