How to make the sauce for roasting oysters?
Seasoning:
80g of garlic juice and fermented soybean juice, 5g of salad oil and salt, 10g of minced onion, Jiang Mo and minced garlic10g.
Garlic juice ratio:
Chop 50g of garlic, add 5g of chopped red pepper, mix, add 5g of salt and 3g of monosodium glutamate and mix well.
Soy sauce ratio:
Chop 20g of lobster sauce, 0g of garlic10g, 5g of pepper, add 8g of sesame oil and 3g of salt and mix well.
Practice and ingredients of roasted oysters
Ingredients: 500g of raw oysters.
Accessories: 20g green pepper, Flammulina velutipes 100g, garlic 10g, 5g coriander, 5g soy sauce, 3g salt and 3g pepper.
Roasted oyster
1. Wash the oysters for later use.
2. Chop the green pepper and garlic for later use.
3. Wash the cut stems of Flammulina velutipes for later use.
4. Stir-fry garlic and green pepper with hot oil, and the fragrance will be good.
5. Add some salt and soy sauce.
6. Pour in the oysters and stir well.
7. Make a bowl with tin foil and spread it with Flammulina velutipes.
8. sprinkle some pepper
9. Preheat the oven for five minutes and bake it up and down for 30 minutes.
10, just sprinkle some parsley after baking.
Formula practice of barbecue seasoning
1, garlic seasoning preparation:
200g of golden garlic, 50g of silver garlic (raw garlic) 150g, 20g of garlic powder, 20g of Guangdong rice wine, 20g of sesame oil, 20g of salt, 0/0g of monosodium glutamate 10g of chicken essence, and mix well.
Use:
This seasoning is mainly used for seasoning oysters, swan eggs, yellow eggs, prawns, conchs and so on.
2. Preparation of Douchi seasoning:
Add salad oil 120g into the pot, when it is 80% hot, add 20g of garlic rice, 20g of ginger rice, 20g of shrimp rice 10g, stir fry with low fire, then add 200g of Yangjiang lobster sauce, add 300g of clear water, stir fry with low fire for10min, and use monosodium glutamate 65438.
Use:
This seasoning is mainly used for seasoning oysters, swan eggs, yellow foxes, various fish and conch.
3. Preparation of spicy materials:
Put 250g salad oil and 50g chicken oil into the pot. When the pot is heated to 60%, add 5g of ginger rice, 5g of garlic rice and 5g of onion rice, and stir fry over low heat. Then add 10g bacon rice, 3g shrimp, 100g Guilin hot sauce, 20g garlic hot sauce, 30g Le Jia hot sauce and 30g shrimp in turn.
Use:
This seasoning is suitable for seasoning all kinds of seafood.
4. Preparation of Pericarpium Citri Tangerinae essence:
Put 20g of chicken oil and 20g of salad oil into a pot, when the chicken oil and salad oil are heated to 40% to 50%, add 20g of ginger rice,100g of dried tangerine peel and100g of fresh dried tangerine peel, stir-fry the chicken oil and salad oil for 5 minutes, and then add15g of Huai salt and1.
Use:
This seasoning is mainly used for seasoning oysters, swan eggs and yellow foxes.
note:
Although the sauce tastes good, I'm afraid that putting it too early will cover up the delicious seafood itself, so it's best to add the sauce 1 minute before the seafood is ready.