Fresh oysters: 5, mustard: right amount, soy sauce: right amount, cold boiled water: 500ml, starch: right amount, sea salt: a little, ice cubes: right amount,

Menu function:

Chef's cookbook from Kama, a restaurant in Chao Hai, Guangzhou: If oysters are sashimi instead of charcoal, they need to be fresh enough and of good quality. Kama is very picky about ingredients. She said seriously, if you can't guarantee the quality of the ingredients, how dare you give them to your guests raw? Especially seafood, once it is not fresh and clean, it is not a joke. It is precisely because there are so few ingredients that cooking becomes extremely easy. Just wash it with starch and salt water, and then put it in an ice bucket to cool it. The unusually fat seafood was born easily, and the fat juice was sweet, which made people's appetite wide open and deeply intoxicated.

Manufacturing step (3)

2. Soak quickly with ice cubes and cold boiled water for about 10 minute;

2. Tilt the oyster meat, rinse it repeatedly with raw powder water, rinse it clean, and blanch it with salt water in boiling water;

3. Use mustard and raw juice, 10 minutes later, take the oysters out of the ice bucket and serve.