Ingredients: 6 oysters (imported), 30g minced garlic, 0/5g Jiang Mo/kloc, 0/5g chopped green onion/kloc.
Seasoning: 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of Huadiao wine, 5 grams of Haitian seafood soy sauce, 0.5 grams of pepper, 30 grams of salad oil and 5 grams of sesame oil.
Methods: 1. Open the oyster shell to get the meat, gently rub the oyster meat with your hands and wash the sediment inside. 2. Add salad oil to the pot, add minced garlic and Jiang Mo, stir-fry until fragrant, cook with salt, monosodium glutamate, carved wine, soy sauce, pepper and sesame oil, and mix well to get the roasted juice. 3. Put the washed oysters in the shell, put them on the charcoal stove, and bake them until the meat of the oysters bubbles (about 1.5 minutes), and then continue baking for half a minute, showing white and slightly yellow. Turn the oyster meat over and pour in the roast sauce. Bake the other side in the same way. After baking, pour the baking juice on the table.
Note: It is very important to choose charcoal for roasted oysters. Be sure to use large authentic charcoal, shiny black and hard.
Flavor: Sauce and garlic. You can dip in different sauces as needed.
Note: The above are garlic-flavored roasted oysters. There are also many roasted oysters on the market, such as black pepper juice and Japanese-style roasted juice, which can be used to cook oysters of various flavors. But there will still be many guests complaining about the monotonous taste of the dishes, so I mixed three sauces. Guests can dip the roasted oysters in the sauce according to their own tastes.