Bottle standing dish / olive oil oysters

Materials? 4 or 5 cloves of garlic 1 bay leaf ?-1 dried chili pepper 250g oysters

2 tablespoons of cooking wine 2 tablespoons of soy sauce 2 tablespoons of coarse salt

Bottled oysters in olive oil

Bottled oysters in olive oil

How to make oysters in olive oil ?

Buy the oysters and add two tablespoons of coarse salt, gently rub them with your hands for a while, black dirt will come up, rinse them with plenty of water, and then drain off the water and set aside. (Japanese oysters are relatively clean, domestic partners do not feel confident, you can scrub the step after, and then slightly soaked in salt water for 5 minutes) * Sorry, this step-by-step picture I forgot to take.

Garlic peeled and flattened, dried chili peppers deseeded and cut fine (scissors cut more convenient), bay leaves do not have to deal with.

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Drain the oysters in a pan over medium-low heat and fry them slowly, shaking them from time to time to keep the heat evenly distributed. Be patient with this step. When the water is almost evaporated, add the cooking wine and soy sauce, continue to fry over medium-low heat. When the surface of the oysters is slightly full, as shown in the step-by-step picture, turn off the heat and allow to cool.

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3 of the oysters can be bottled when cooled, put 2 and 3 into the prepared bottle, and then fill with olive oil, olive oil can be able to cover the surface of the oysters can be. Store in the refrigerator for a shelf life of about 2 weeks.

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Tips

1, in order to prevent the growth of stray bacteria, the bottle must be sterilized beforehand, can be boiled, you can also use a high degree of white wine wipe disinfection, as this recipe is also only about 2 weeks of shelf life, so there is no need to exhaust the bottles, bottles are clean is the most important!