Ingredients

Oysters? One box of lactone tofu? A small spoon of Pixian Douban sauce? A small spoon of garlic paste? The starch moderate amount of green onion minced salt? Chicken essence

Practice

Put a little oil in the pot to the garlic paste stir-fried flavor into a spoonful of bean paste and then stir-fried

Stir-fried bean paste into the simmering soup (soup treasure can also be), and then the lactone tofu cut into pieces into the soup Soup must be covered over the tofu

Opening the pot after the stove into a small fire into the oysters stewed for 2 minutes or so, and then thickening the cornstarch. Pour it into the pot, season with salt and chicken essence, and finally sprinkle some chopped green onions on top to finish!

Tips

When making this dish, try not to use a spoon to stir-fry in the pot, as this will break up the inner tofu. Just pour the starch water evenly over the pan then gently shake the pan.

Oysters contraindicated people: deficiency and cold people avoid eating.

Oyster buying tips: When buying high quality oysters, you should pay attention to the selection of large, fat, yellowish color, uniformity of the individual, and dryness, the surface color of brownish red. Cooked oysters, the shell is slightly open, which means it is alive before cooking. If it is cooked after it is dead, the shell is tightly closed, because the living one has a reaction when it is cooked, so the shell is open, while the dead one has no reaction.

Storage method: Fresh oysters in the case of very low temperature, such as 0, can survive for 5 to 10 days, but its fatness will be reduced, the taste will also change, so try not to store, buy now eat.