1. Egg fried oysters.

Method: Soak ginger paste in rice wine to make ginger wine; mix egg liquid with refined salt and MSG until foamy; wash fresh oysters (oysters), absorb the water with a towel, add ginger wine, pepper, and sesame oil and mix

Mix well, and then pour in the egg liquid to form the egg mixture; heat the wok over medium heat, add oil and heat until it boils slightly, pour in the egg mixture, and fry over slow fire until both sides are golden brown and cooked, and it is ready.

2. Charcoal grilled oysters.

Method: Wash the oysters and pry them open with a knife; preheat the oven at 200 degrees for 5 minutes; place the oysters in a baking tray and bake for 5 to 6 minutes; during this time, mince the garlic and ginger, put them into a small bowl, and add salt,

Sugar, light soy sauce, wine, chicken essence, a little oil, a little water; then take out the oysters, pour the sauce on them, and put them in the oven to bake for about 7 minutes, and you can enjoy the delicious food easily.

If you don’t have an oven, you can also buy a barbecue grill and put it on a gas stove.

3. Mushroom, seaweed and oyster soup.

Method: soak and wash oysters; wash mushrooms; soak and wash seaweed.

Add 1500 ml of water (approximately 6 bowls of water) to the iron wok, bring to a boil over high heat, add mushrooms and ginger, bring to a boil and then reduce to a simmer for 15 minutes, add oysters and seaweed, bring to a boil and add appropriate amount of salt and oil.

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4. Codonopsis and oyster lean meat soup.

Method: Wash the Codonopsis pilosula, ginger and oyster meat, put them into boiling water and cook briefly and take them out; wash the lean pork and cut into large pieces.

Put all the ingredients into the pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 2 hours, season, and drink the soup and eat the meat.

5. Braised oysters.

Method: Put salad oil in the plate and cook on high heat for 3 minutes; mix the oysters with starch, water, monosodium glutamate, refined salt and pepper, put them in the plate and cook on high heat for 6 minutes; take them out and place the young leaves of the nine-layer pagoda on the edge of the plate.

6. Oysters with celery.

Method: Shell the oysters, remove the meat, wash and drain the water; grind the celery into a puree and set aside; dip the oysters in flour, then the beaten egg juice, then wrap them in the celery puree, and then evenly coat them

Bread flour, set aside; heat the pan until it is 8 minutes hot, add method 2, fry until golden brown and remove; when eating, you can add pepper, or a dipping sauce made of tomato sauce and black vinegar.

7. Cheese_oysters.

Method: Wash the oysters after opening the lid, blanch them in boiling water, drain the water and set aside; chop the bacon, onions and garlic; use olive oil (butter can also be used), then add fresh cream and a little salt

, pepper, cook into a thick sauce and set aside; after draining the oysters, spread ingredient 3 on top, and then sprinkle with cheese; preheat the oven to 200 degrees, put ingredient 4 into the oven, and wait until the cheese is fragrant

Just clear and color.