Recently, I was fascinated by garlic roast ~ It happened that my dad touched his sand white on the island, which was huge. After cooking a steamed dish for me, I still couldn't help but switch back to garlic roasting. That sweetness is unparalleled ~

material

Sand white 3 kg

A slice and a half of garlic

A little chopped green onion

Salt is about 8 grams.

Method for baking white sand with garlic

1, soak the sand in light salt water and spit it out for about 2 hours;

2, garlic is made into garlic paste, the oil is released in the pot, the salt is fried, and then it is removed for use;

3. Boil a pot of water, put the shells down in batches, pick them up as soon as they are opened, and rinse them immediately;

4. Take the other half shell out of the cooked shell, leaving only half shell filled with shellfish;

5. oven preheating 180 degrees;

6. Place the shells on a baking tray covered with tin foil, spread garlic evenly, and put a little garlic oil and chopped green onion appropriately;

7. oven 180 degrees, top floor for 5 minutes, the smell is overflowing.

skill

1. It is always said that salt water immersion can spit out sand. Why do I always seem to die after soaking? So I basically wash it, put dry water in the refrigerator, and take it out when cooking, so that it can last for 2 or 3 hours (this method is developed from shrimp, and you can know if the shrimp is dead at a glance);

I am used to boiling shellfish, so I can wash them before frying or cooking. I can be sure that there is no sand, no one is dead and no one is smelly. I don't think shellfish can be lazy ~

3. After the shell is opened, go and wash the shower water. This doesn't mean that rice noodles are too cold for rivers. This is to prevent the shell meat from becoming more cooked due to the heat still stored in the shell. Roast it when it's cooked, and dry it when it's finished.

4. You can also put the middle layer when baking. This time you baked two plates and put them on the top layer for the second time, which is more fragrant.