If autumn is the crab flavor, then the ocean breath, the deer is considered oyster flavor.
Oysters live in seawater, to eat water blowing and drifting from the algae for food, the essence of life in the sea all absorbed into the oyster meat, after a long period of growth, so that the oyster meat tender and fat, soft and juicy, salty, soft, smooth and silky, full of ocean flavor.
Oysters in the family eating method, steamed oysters is the most simple, the most can maintain the original flavor of the practice, but many people on the steamed oysters full of questions, such as:
"Steamed oysters should be steamed with cold or hot water?" "How long is appropriate to steam?"
All of these questions tend to bother foodies who want to eat oysters.
So steam oysters with cold water or hot water? The first thing you need to do is to get your hands dirty and get out of the way. Teach you to steam this way, oyster meat is fat and tender and delicious.
Original oyster shell steaming, to cold water on the pot, steam 5 8 minutes
Steaming oysters with shells with cold water on the pot, the fire let the water boil quickly, the oyster shells heat the oyster shells scalded, because the shells isolation, resulting in the oyster meat heat speed slow, not easy to deformation due to a long time to steam and curled, the oyster meat, on the contrary, is more tender and Q elastic. The first thing you need to do is to make sure that you have the right ingredients for your dish.
Oysters in cold water on the pot began to count the time, steaming 5 to 8 minutes appropriate , if the oyster head the larger, appropriate adjustment of the steaming time, also bear in mind that the oyster's black bean face down, so that the oyster juice is retained in the shell, the freshness is not lost.
Oyster shucking seasoning steaming, boiling water on the pot, steaming 2 3 minutes, simmering for 3 minutes
After shucking oysters belong to the easy-to-cook ingredients, boiling water on the pot, you can let oyster meat in a short period of time quickly steamed, as long as the steam 2~3 minutes, to the point of the point after the fire, continue to simmer in hot water for 3 minutes
, it is enough to let the meat of the oyster in the short period of time,
Such as cold water on the pot steam, water slowly burned to make the oyster meat heat time becomes longer, after the water boiled to steam for a while, at this time the oysters have been overcooked, resulting in water loss, oysters Chai brown and not tender.
"Garlic Steamed Oysters & production process":
Step 1 to the oyster shell on the dirt with a brush to brush thoroughly clean, wash several times, and then the oysters immersed in water, add a little white vinegar and salt to melt open a few moments of resting to be cooking, stainless steel knife pry oysters one by one open, under the faucet, oysters within the silt, shell slag rinse. Rinse the oysters under the faucet to remove the sludge and shell residue and plate them.
"nagging two sentences: Whether it is the original oysters steamed in the shell, or open the shell seasoning steaming, the oyster shell should be thoroughly brushed clean, so as not to spoils, bacteria, dirt mixed into the oyster meat, prying the shell before using "vinegar + salt" blended fresh water to rest, and then the oysters will be ready for the next stage of cooking. > The water blended with the water still, can make the oyster meat more tender, especially fresh."
Step 2 Keeping oysters, start making garlic sauce, respectively, millet pepper, onion, garlic, respectively, minced, hot pan hot oil, millet pepper, onion, garlic, all added to the pan, simmering over a small fire to flavor, and then transferred into the oyster sauce, soy sauce, soy sauce, sugar, cooking wine for seasoning, stir-frying flavor, shoveling out to put cool;
Step 3 Put the simmering garlic sauce spoon Take the appropriate amount of flat on the oyster meat, and sprinkled with chopped scallions, to be steamer water, the oyster code into the steamer pot over high heat steaming for 3 minutes, turn off the fire with the residual temperature of the hot water simmering for 3 minutes;
Step 4 simmering to the point, then you can take out the oysters to taste, stepping on the time point of the oysters, the oysters to maximize the preservation of the oyster meat tender and fatty texture, the meat sweet, tender and rich hung hung hung style, with the aroma of the garlic, and the oyster broth essence of the soup together, taste, wonderful taste, and the oysters are not only the best, but also the most delicious. The flavor of the oyster soup is delicious and very addictive.
"Steamed oysters with garlic & cooking tips"
1, pry oyster shells with knives, stainless steel knives, such as the use of iron knives, the rusty taste will be left in the oyster meat, affecting the freshness;
2, simmering garlic sauce, minced garlic cut after the water, the garlic mucus acerbity to remove, simmering and deep-frying, pay attention to the fire and time, do not put the garlic sauce.
3, steamed oysters steaming time to grasp, oysters portion more, appropriate extension of the steaming time.