However, this practice is relatively common. I believe that everyone has not eaten less. Today, I will share with you a new practice of oysters.
This new method is to stir-fry oysters. The oysters made in this way also have a different taste. They are chewy and have a little elasticity. They taste excellent and are the best choice.
Autumn and winter are the season of oysters, when they are on the market in large quantities. When should we not eat oysters at this time? Among so many oysters, Zhanjiang oysters are quite suitable for stir-frying Those who like to eat oysters may wish to try this practice.
Stir-fried oyster materials: Zhanjiang oyster, onion, ginger, garlic and pepper.
Seasoning: cooking wine, light soy sauce, oyster sauce, pepper and salt.
Detailed practice 1. After cleaning the oysters, dig out the meat of the oysters, and then rinse with clear water to prevent sediment. Boil the water in the pot, pour the dug oyster meat into it and blanch it, then pour some cooking wine to remove the fishy smell.
2. The oyster meat can be fished out in about 20 seconds. Don't blanch for too long, otherwise the oyster meat will be old and affect the taste. After the oyster meat is ready, you can cut the onion, ginger, garlic and pepper for later use.
3. Put the oil in the pot, put the onion, ginger, garlic and pepper in and stir-fry until fragrant. After the fragrance comes out, pour the oyster meat in and stir-fry quickly for about 40 seconds. Then adjust the taste, add soy sauce, oyster sauce, pepper and salt to the pot, and continue to stir them evenly. You don't need to put salt. If the taste is heavy, you can put a little bit, but don't put too much salt, otherwise it will be salty.
4. Stir-fry the oyster meat evenly, add the onion, continue to stir-fry for a while, and then turn off the heat. This fragrant and delicious stir-fried oyster is ready. It tastes unique and delicious. You can try it if you like.