The meat of the oyster is tender, but many people in the case of frying, the oyster fried and old and firewood, and more serious shrinkage, due to the oyster's water content of 87.1 grams, in fact, do not grasp the correct approach, can be directly on the fried caused by. Leek fried oysters in advance to prepare fresh oysters, leeks, ginger, garlic, scallions, pepper, white pepper, monosodium glutamate, soy sauce, salt, tapioca starch.

To be the best is the taste, you should use fresh oysters, but the price is expensive, you can also use frozen oyster meat, that cost-effective, generally more than a dozen dollars a pound, pure oyster meat, more cost-effective. How to use frozen oyster meat, unfrozen to cook immediately after, otherwise the oyster meat will be its own "melting". Do not have to put into the cold water soak unfreeze, so that the melt more quickly, and finally a pinch on the rotten. It is recommended to put the oyster meat into the refrigerator freezer, so that it can slowly thaw itself, so that the oyster meat is considered to be round and tender.

Leeks pick clean, dry water, cut into segments. Garlic cut garlic paste, small onions, ginger slices. Pour a pot of boiling water, pour thawed oysters, cook for about 10 seconds immediately fished up, dry water, cool, add soy sauce soy sauce, tapioca starch, white pepper and toss. Out of the pot, pour the appropriate oil to heat, add green onion, ginger and garlic burst incense, pour leeks, quickly stir-fry until snapped, pour into the marinated oyster meat, add the appropriate amount of salt, soy sauce, MSG, quickly stir-fry for 30 seconds.

Step 3

Seasoning appropriate thickening powder, poured into the pot hook owed, stir-fry until the juice thick can be removed from the fire, delicious leeks fried oysters on the good, oyster meat is tender and slippery and fragrant, very tasty.

Method summary oysters will appear shrinkage, because it contains protein, water is more, high temperature cooking time is too long, it will be transgender water shortage. The correct approach is to blanch the oyster meat directly for about 10 seconds, boiling water into the pot, 10 seconds to cook, mix with seasonings, so that the taste is soft and tender fried, do not fry immediately.