Fried oysters:
Ingredients: eight taels of big oysters (six), one teaspoon of Chili sauce, a little salt, marinated for half an hour, and half a catty of peanut oil.
Four taels of flour, two teaspoons of raw flour, and frozen water to make a paste for later use.
Practice: Boil the oil, marinate the oysters, put them into the prepared paste, roll them evenly, gently put them into the pot, and fry them with slow fire until golden brown.
Oyster lean broth
Raw materials:
250g of oyster meat, 250g of lean pork, 2 slices of ginger and onion 1 root.
Efficacy:
Nourish liver and kidney, nourish blood and soothe the nerves. Deficiency of liver and kidney, manifested by insomnia, toothache due to fire deficiency, and sores on the mouth and tongue; Or fever, body fluid injury, thirst, dry cough and no phlegm.
Exercise:
(1) Wash the oyster meat; Clean lean meat and cut into pieces; Wash the onion and cut the chopped green onion.
(2) Put the oyster meat, lean pork and ginger slices into a pot, boil them with strong fire and simmer for about half an hour, then add chopped green onion to taste.
Description:
This soup mainly nourishes yin and blood. Soup oyster meat is oyster meat, which is sweet and salty, and has the functions of nourishing yin and nourishing blood, calming the heart and removing annoyance. According to Lin Yi Brick Kiln, this product has the functions of "clearing lung and nourishing heart, nourishing yin and nourishing blood". Pork lean meat is sweet and flat, which can nourish yin, moisten dryness and nourish liver and kidney. Ginger strengthens the stomach to remove fishy smell, and the onion is fragrant and wakes up the spleen. Combined into soup, it can nourish yin, nourish liver and kidney, nourish blood and soothe the nerves. It is a nourishing soup for nourishing yin, moistening dryness and nourishing blood.
note:
If oysters are shelled, they should be kept in light salt water for a few days, then scalded with boiling water, and then the meat should be used to make soup.
Gillette oyster
Ingredients: medium-sized oyster 600g, egg 1 piece, 2 tablespoons of flour and bread crumbs, wine, salt and corn flour 1 teaspoon, lettuce 1 piece, lemon 1 piece, and 2 slices of cherries. Sauce: 1 tbsp oyster sauce and tomato sauce, 1 2 tbsp soy sauce and1tsp lemon juice. Production process (1) Oysters are washed and shelled, mixed with salt and corn flour, slightly salted, then rinsed, blanched in boiling water until discolored, taken out and drained. (2) Break the eggs and stir them after drinking. (3) Soak oysters in starch, eggs and bread crumbs in turn, fry them in medium-temperature boiling oil until golden brown, drain the oil and serve. (4) Tear, wash and trim the lettuce leaves into edible size, and mix them with lemon blocks. Mix the juice well and dip it in. Lemon slices, cherry vegetables. Features crispy and delicious, and the color is pleasing to the eye.
Crispy fried oysters
■ Features:
The color is goose yellow, crisp outside and tender inside, the oyster sauce is delicious, and the teeth and cheeks are fragrant.
■ Materials:
500g fresh oyster meat, crude oil 1000g, flour 250g (about 150g), old dough 150g, alkali water 10g, tender tofu 150g, and ginger onion150g.
■ Production:
1. Wash oyster meat, pick it up, and use a dry cloth to absorb water; Heat a wok, add cooking oil, stir-fry ginger and onion, cook cooking wine, add 500 grams of clear water, cook for 6-7 minutes, take out ginger and onion, cook oyster meat for 2 minutes, and then pour it into a colander to drain.
2. Dilute the old dough with cold water, then add the dry flour, make it paste and cover it. After priming, knead the tender tofu, add alkaline water, lard, refined salt, monosodium glutamate and pepper, and stir well. Use after restarting (based on bubbles).
3. Boil the pot and add oil. When the oil is 80% hot, put the oysters in the batter, drag the batter into the oil pan one by one, fry it with low fire until it is 80% ripe, then take it out, heat the oil, put the fried oysters in the pan until it is milky white, take it out, put it in a basin, and add salt and pepper to serve.
Crispy oyster
[Raw material/seasoning]
Oyster meat100g. 500g of peanut oil (actually 60g of oil), salt 10g, monosodium glutamate 10g, a little pepper, 30g of raw flour, 50g of flour, 3g of baking powder and a proper amount of clear water.
[production process]
1. Wash and dry oyster meat, and add salt, monosodium glutamate and pepper 10 minute.
2, raw flour, flour, baking powder, add water to make a crisp slurry, add oyster meat and hang it.
3. Put the oil in the pan. When the oil temperature is 120 degrees, add the oyster meat with paste and fry until golden brown.
Stir-fried oysters with Chili sauce
Materials:
Oyster (shelled) 600g, green pepper and red pepper 1, ginger and garlic 1/3 teaspoons, onion 1, and appropriate amount of corn flour.
Brittle mud:
7 tablespoons of flour, 2 tablespoons of millet flour, 1/4 teaspoons of baking powder, 1/2 cups of water, 1/8 teaspoons of salt.
Hot sauce:
1 teaspoon wine, 2 teaspoons sugar, 1 tablespoon soy sauce and Chili oil, a little pepper and sesame oil, 1 tablespoon water-soluble millet flour and 2 tablespoons salad oil.
Exercise:
1 Wash oysters with salt water, blanch them in boiling water until they turn white, take them out and drain them.
2 vertically cut green peppers, remove seeds and cut into pieces; Red pepper is cut into sections; Cut the onion into sections, soak it in clear water and drain it for later use.
3. Stir the pastry into a pastry.
4. Dip the oysters into dry corn flour, then dip them into crisp pulp, that is, put them into medium-temperature boiling oil, fry them until they are slightly burnt, and drain the oil. Before frying oysters, soak green peppers in hot oil and drain for later use.
5 Heat 2 tablespoons salad oil, add red pepper, ginger and garlic in turn, stir-fry until the fragrance is overflowing, add the mixed hot sauce, and finally stir-fry the green pepper evenly, put it in the same bowl with the onion, and pour it into the crispy fried oyster while it is hot.