If you add some garlic, sweet and unique garlic flavor, beauty and punch has long been a perfect match.
Some people say that after eating this garlic oyster, you will love garlic.
Oysters, meat fat, smooth and delicious, rich in protein, fat, calcium, phosphorus, iron, etc., known as the "seabed milk" reputation. Improve the body's immunity, moisturize the lungs and kidney, containing taurine also has the effect of lowering blood lipids, lowering blood pressure.
Li Shizhen in the "Compendium of Materia Medica" also said that oysters: meat treatment of deficiency, to solve the problem of post-drinking fever, slippery skin ......
This is also the modern people always praise oysters as: the man's gas station, the woman's beauty salon.
Fresh Spicy Garlic Oysters
Ingredients: 15 oysters.
Seasoning: 1 head of garlic, millet chili red and green 5 each, 2 slices of ginger, 1 small section of green onion; a little salt, 1 spoon of rice vinegar, 2 spoons of cooking wine, 4 spoons of soy sauce, 4 spoons of oyster sauce.
Oysters into the pool, plug the leakage port, full of water, stirring with chopsticks to rinse the sediment first, repeated several times to the water bleach clear.
Then use a small brush to rinse out all the sand in the corners and crevices.
Bring the water to a boil, add the oysters, and cook for 2-3 minutes, until all the oysters are open.
Pre-prepared millet chili pepper chopped, onion and ginger minced, garlic pressed into garlic paste.
When the oil in the frying pan is hot, add the millet chili peppers and stir-fry over low heat to bring out the spicy flavor.
Then add the garlic paste, chopped onion and ginger, and continue to stir-fry over low heat.
Pour in a bowl of boiling oyster water, then add salt, soy sauce, oyster sauce, rice vinegar, cooking wine, boil can turn off the heat.
The filtered oyster-boiling water is very fresh and should not be replaced by water.
The oysters can be opened by breaking them gently along the slightly open mouth, and then add some garlic sauce to serve.
Oysters are oysters, oysters are sea oysters, the same kind of category, called a different bar ~ ~ ~ ~
It is said that different waters have a different price ~ ~ ~
Oysters have a variety of home practices, the following is a list of the three easy to understand the oysters home practices
Ingredients:
Oysters, 6, a green pepper, a red pepper 1, a garlic 2 cloves, salt, a little bit of garlic sauce, a little bit of garlic sauce, a little bit of garlic sauce, a little bit of garlic sauce, a little bit of garlic sauce, a little bit of garlic sauce. 2 cloves of garlic, salt, soy sauce, sesame oil each moderate.
Practice:
1, oysters placed under water, with a small brush to shell the surface of the sediment brush clean, with a tool to pry open the oysters, oyster meat left on half of the shell.
2, garlic, green peppers, red peppers washed, minced, add salt, soy sauce, sesame oil and stir well, made of garlic chili sauce.
3, pry open the oysters arranged on a baking sheet, respectively, drizzled with garlic chili sauce, into the oven at 200 degrees Celsius baked 10 minutes.
Materials:
8 oysters, 50g vermicelli, 1 green onion, 1 small piece of ginger, 1/2 bowl of stock, salt, soy sauce, sesame oil, white pepper, cornstarch and cooking oil.
Practice:
1, with a tool to pry open the oysters, take the meat washed; fans soaked in water for 10 minutes, drain the water to be used; green onions washed and cut into scallions; ginger peeled and washed, cut into thin slices.
2, pot on the fire, add the right amount of water, put the ginger, and when the water boils, the oysters will be under the pot to burn water for 30 seconds, and then drain the water to be used.
3, will drain the water oysters, salt, soy sauce, white pepper, cornstarch and mix well.
4: Lay the vermicelli on a plate and drizzle with stock, then arrange the oysters on top of the vermicelli.
5: Boil water in a pot, and when the water boils, place the saucer in the pot, cover, and steam under water for 2 minutes.
6, after steaming, remove, sprinkle with chopped green onion and drizzle with hot oil.
Materials:
10 oysters, a little pork, 20 peppercorns, 50 grams of ginger, salt, peanut oil in moderation.
Method:
1, oysters washed; pork minced; pepper broken; ginger slices spare.
2, hot oil in a pot, popping ginger and minced pork, then add the right amount of water, high heat and cook for 10 minutes; then add oysters, pepper and cook for another 5 minutes, seasoning can be.
The above 3 is the oyster home cooking practice, both simple and delicious. Oyster is the most common oyster oil in the kitchen. The meat is plump, tender and full of flavor, which is an indispensable gourmet ingredient. Shells are animal feed of the finest shellfish powder, surface and delicate, the inner layer of pearl light, can be made of organic buttons, many people do not know this function.
Oyster practice is simple, generally eaten in its original flavor, does not require a very complex operation, a learning curve. Commonly eaten raw, steamed, baked, oyster tofu soup, Lu Cuisine has a famous dish "fried oyster".
The conditions of the net to the sea water shabu shabu, but fresh water, shabu shabu pot directly steamed, open the pot to meet the openings can be, steamed old not fat. The most common way to eat on the beach is to have a drink. The most common way to eat at the beach.
There is a stove recommended barbecue, more fertile than steamed, the cleaned oysters in order to the stove on the line, open the mouth to eat, do not need any seasoning, soup in the oyster shells boiling, the original flavor of the most refreshing.
Oysters and tofu is a partner, the practice of a broth-based, the first tofu over boiling water to remove the mixed soup inside the tofu, change the new water to boil the tofu, add raw oyster meat (pry open the raw oysters, oyster meat scooped out) plus salt, monosodium glutamate, sesame oil, parsley (do not eat cilantro home leeks) can be appropriate to put some leafy greens, don't cook the oyster meat is old, seasoned pot.
Fried oyster, raw oyster meat hanging batter, deep-fried to the appearance of golden, crispy and tender, this dish is the key to look at the fire, grasp the fire is not good even if it fails, fried oyster yellow plate dipped in salt and pepper to eat.
Oysters, also known as oysters, commonly known as sea oysters is a cheap and tasty small seafood, a summer on the people's small table. Oysters can be eaten in a variety of ways, can be boiled, shabu-shabu, grilled, fried which have their own characteristics, today I share a simple and quick oyster fry.
The first step is to choose small and medium-sized oysters, clean them, add cooking wine, salt and pepper and marinate for 5 minutes.
The second step, the pot of oil, into the marinated oysters fried over low heat, during the turn, the excess fat pouring, fried both sides of the golden shape into the egg, during the period do not rush to turn, or fried sprinkle, then dish a bit of green onion froth, to be solidified after the egg can be out of the pan.
This way out of the oyster fried close to the original flavor, to maintain the fresh taste, tender and juicy texture, eat while hot fresh to the extreme.
Nagging a few words
1, oysters do not cut, otherwise the fresh juice is lost.
2, do not put colorful heavy seasoning, or cover the oyster itself fresh taste and bright color.
Finally, I wish you all a happy day, every day have food to eat.
Oysters are smooth, flavorful and nutritious, and there are many ways to make them, but they are not difficult, so you can try to make them a few times and master them
Here's how I make oysters, and I hope it will help you!
The oyster meat from the shell out, rinse and drain into a bowl, the bowl into the pepper, starch, salt, a little wine, mix well and marinate for twenty minutes
Take a bowl, bowl into two eggs, add the right amount of flour, five-spice powder, salt, mix well, stirred into a batter standby
Oysters marinated in its surface evenly coated with a layer of starch, coated with a layer of starch, coated with a layer of starch, coated with a good oysters, coated with a layer of starch, coated with a layer of starch, coated with a good oysters, coated with a layer of starch, coated with a good oysters. starch, wrapped in starch and then wrapped in a layer of egg batter
Pour wide oil in the pan, when the oil is 60% hot, put the oysters wrapped in egg batter fried, oysters fried, fried until the skin is golden and crispy after turning off the fire, fish out of the oil on the plate can be eaten when dipped in some salt
Simple and delicious crispy oysters are ready, we remember to eat it while it is still hot
Oysters cleaned and drained meat in a bowl. water into a bowl, the bowl into the appropriate amount of salt and starch, with a good hand to stand for five minutes
Take a bowl, bowl, crack a few eggs into the bowl, into the salt, it will be stirred to stand by
Starting a pot of oil, when the oil is hot, the first into the oysters, fried on both sides until the shape of the pouring into the beaten egg, sprinkled with chopped scallions, fry over a low heat until the egg liquid is shaped, carefully turn over and fry until the eggs on both sides of the golden after the turn off!
My family eat oysters usually eat a juicy original flavor, so basically is directly steamed.
I usually go to their own familiar seafood store to buy, take home the first with a small brush to the shell a few times, because there will be some dirt, and then soak in lightly salted water for half an hour. Steamer pot with water into the soaked oysters, it is best to put a plate, because there will be juice out, very fresh, you can drink, do not waste. Large fire boil turn small fire steaming 7 minutes on it.
Fresh oysters will open their shells after steaming, and then pour a little spicy fresh dew, and then put a little millet chili dipped in food, the flavor is very fresh. If you don't open the shell, you need to pry it yourself. It's easy to find the right position (the gap between the two shells), so be safe and remember to clean the shell residue after prying to avoid accidental ingestion.
You can also steam oysters with garlic vermicelli.
Garlic according to the ratio of 2:6:2 divided into 3 parts, the oil is hot into the 2 parts of garlic, fried to golden brown fish out of the standby; once again, the oil, down into the millet chili minced and 6 parts of garlic minced stir-fried over low heat for 2 minutes, after the break of life out of the fish; the remaining 2 parts of the garlic minced do not stir-frying, and the rest of the mixture, add the appropriate amount of sugar, salt, chicken essence, oyster sauce, soy sauce, stir evenly garlic sauce is ready.
Vermicelli are softened in warm water in advance.
If you do intend to do garlic fan oysters, buy oysters let the shopkeeper pry the shells, go home and wash the top of the put on the fans and garlic together with 10 minutes of steaming can be.
If you open the shell yourself, you can use the pliers, the oyster flat side up, take the pliers in the oyster two-thirds of the pry open a mouth, the oyster knife into the knife blade part of the back sliding section of the closed-shell muscle, carefully pry open.
Oyster practice: probably the most common is to bake oysters, but if there are really other ways to do it, the relative taste is similar to the taste of baked, first of all, the oysters will be washed and cleaned one by one to get out of the bottle inside the bottle, placed in a pot of steam, steamed time we can do the oysters of the seasoning, ginger, garlic and pepper chopped and loaded, oysters steamed and taken out, and then the seasoning to stir-fry a little bit, so that white cut oysters is good, and then the oyster knife is not a good idea. This white cut oysters is good, but also oysters fried eggs are also quite delicious
Hello, I am Pengcheng Bu Bu brother, food field creators
I work in Shenzhen, opened their own restaurant, like cooking seafood,
oysters home practices can be steamed oysters with garlic, you can bake the oysters,
I share a practice of steaming oysters with garlic
> Ingredients:
4 oysters, 15 grams of lemon, 20 grams of minced garlic, 5 grams of chopped green onion
Seasoning:
3 grams of salt, 5 grams of oyster sauce, 20 milliliters of cooking oil
1, take a bowl, pour the oyster meat, add salt, squeeze lemon citron juice,
well, marinate for 10 minutes to be used.
2, use oil to start a pan, pour in minced garlic, burst incense, add chopped green onion, pour in appropriate amount of
oyster sauce, stir fry for about 1 minute until flavored.
3, turn off the heat and sheng out of the fried garlic, into the prepared bowl, to be used
4, marinated oyster meat into the oyster shells, and then drizzled with fried garlic
5, electric steamer pot boil water, put the oysters, steamed.
6, the steamed oysters out, can be eaten.
Oyster sauce can be put less, so as not to cover the fresh flavor of the oysters themselves.
Oysters are rich in protein and fat, nutritious, called the milk of the sea. Oysters can be eaten raw or cooked, in order to oysters nutrients are not lost, the best choice is to eat raw. Generally eaten raw to choose the French coastal production of oysters, because of its seawater is pure, uncontaminated, the growth of oysters tender meat, fresh flavor outstanding. Here I will introduce the specific production method is as follows;
One: Preparation of ingredients, French oysters, red wine vinegar, guava, ice, yellow lemon.
Two: the right amount of ice cubes broken into the tray, guava (100 grams) cut into pieces into a bowl and pour the red wine to eat (250 grams) stirred evenly spare.
Third: pry open the oysters, to keep the soup in the oysters, together with the prepared ice on top, with yellow lemon pieces and red wine vinegar can be served.