To make this delicious steamed oyster with garlic paste, the garlic paste cooked in advance should be put in the refrigerator, and the steaming time should not be too long, otherwise the meat taste will be old. It is recommended to take steamed oysters with you when steaming, so as to keep the original flavor.

Oysters, commonly known as "deep-sea cream", are rich in protein and zinc, and have high nutritional value. They are deeply loved by foodies for their tender and plump meat. Today, I will teach you how to steam a pot of tender, fresh and sweet garlic oysters. The ingredients are fresh, and the process is simple, so that the whole family can enjoy the delicious seafood. The method of steaming oyster with garlic paste:

1. Brush the shell of oyster several times.

2. Put half a pot of cold water into the pot, and put the oysters with shells into the pot.

3. After the water in the pot is boiled, it must be steamed on high fire for about 5-6 minutes. During the steaming process, it is necessary to check it frequently. Once the oysters are opened, they should be taken out of the pot immediately. If steamed for too long, oyster meat will tighten and harden, which will seriously affect the taste.

4. Open the steamed oysters with a knife.

5. Open the shell and keep the whole oyster meat.

6. put an appropriate amount of oil into the pot. after the oil is 5% hot, pour the chopped garlic, and then add the chopped green and red peppers for color matching.

7. slowly heat it to a boiling point with low and medium fire, and keep stirring. after about 5 minutes, you can smell garlic.

8. scoop a spoonful of boiled garlic and cover it on the oyster meat, spread it evenly, and then add a little soy sauce.

Finished product picture: Making skills of steamed garlic mashed oysters:

1. Boiled garlic mashed can be refrigerated in the refrigerator for 2-3 months, and it can be used to make garlic shrimp, garlic baby dishes and noodles, and it can be scooped out with a clean and waterless spoon every time.

2. The steaming time of oysters should not be too long, and the meat quality will be old.

3. Steaming with shell can lock the original umami flavor better than steaming without shell. Cleaning method of oysters:

Generally, oysters don't need to spit mud. When cleaning oysters, it is best to wear latex gloves, put the oysters into the water, and scrub the sediment attached to the oyster shell with a brush. Then, pour out the water, add some flour, and mix well with the oysters, in order to let the flour absorb the sticky matter of the oysters.

Next, rinse the flour with clear water, add some salt and rinse it several times. If the oysters indicate that there are still sticky substances, it means that they have not been cleaned. You can repeat the above steps and wash them several times.