Oysters? A box of lactone tofu? A spoonful of Pixian bean paste? A spoonful of mashed garlic? Starch chopped green onion salt? chicken essence

working methods

Put a little oil in the pot, stir-fry the garlic until fragrant, add a spoonful of bean paste and stir-fry it again.

Stir-fry the bean paste, then put it in the cooked broth (thick soup treasure is also acceptable), and then cut the lactone tofu into pieces and put it in the soup. Soup must cover tofu.

After the pot is boiled, change the stove to low heat, then add the oysters and stew for about 2 minutes, thicken them with starch and pour them into the pot, then add salt and chicken essence to taste, and finally sprinkle some chopped green onion, and it's done!

skill

When cooking this dish, try not to stir fry in the pot with a spoon, which will scatter the lactone tofu. Pour the starch water evenly into the pot and gently shake the pot.

Oyster taboo crowd: people with deficiency and cold should not eat it.

Tips for purchasing oysters: When purchasing high-quality oysters, you should pay attention to the large and fat body, light yellow color, uniform individual, dry and reddish brown surface color. Cooked oysters have a slightly open shell, which means they are alive before cooking. If it is cooked after death, the shell is closed, because it is alive and reacts when cooking, so the shell is opened and there is no reaction when it is dead.

Storage method: fresh oysters can live for 5~ 10 days at extremely low temperature, such as 0℃, but the fatness will decrease and the taste will change, so try not to store them, so buy them now and eat them now.