Steamed oysters at home—
material
Raw oyster sauce 10, 3 slices of ginger, and onion 1 slice;
condiment
1 tbsp oyster sauce, 1 tbsp wine, 1 2 tbsp sugar, a little sesame oil,1tbsp shredded ginger and onion;
working methods
1) Soak oyster sauce in warm water, wash and drain.
2) Heat a wok over medium heat, add 2 tablespoons of oil, saute ginger and onion until fragrant, add oyster sauce and stir-fry for a while, add wine, oyster sauce and sugar, bring to a boil, and transfer the filtered juice to a plate; No ginger or onions.
3) Sprinkle shredded ginger on the oyster sauce, put it in a steamer, cover it, steam over high fire for 10 minute, sprinkle shredded onion for 1 minute, and take it out.
4) Pour 2 tablespoons of hot oil on shredded ginger and onion, and pour in a proper amount of cooking oil to serve.
★ It can be steamed with salted fish/bacon, and bibimbap is first-class.
A good market makes money every year, and good soup every year-
material
80g of oyster sauce, pork gizzard 1 strip (tongue), 500g of sparerib (chopped), 20g of Nostoc flagelliforme, 600g of lotus root (sliced with scraper), 3 slices of ginger, 0//3 slices of dried tangerine peel/kloc-0 (soaked and scraped clean), and onion degree of 65438+/kloc-.
working methods
1) Soak oyster sauce in clear water for 10 minute and wash it; Add boiling water, cover and bake for half an hour, then take it out and wash it.
2) Heat a wok, add 1 tbsp oil, saute 1 slice of ginger and onion, add oyster sauce and cooking wine, saute and remove, and wash with hot water.
3) Soak Nostoc flagelliforme in clear water for 10 minute, then wash and dry.
4) Heat the wok, add 1 tbsp of oil, saute 1 slice of ginger, add a proper amount of water to boil, cook the vegetables for 5 minutes, remove and press dry.
5) Boil the pig gizzards in boiling water for 5 minutes, take them out, scrape them clean and wash them.
6) The ribs are soaked in water, and the river is too cold.
7) Boil the water, add pork, ribs, oyster sauce, dried tangerine peel, ginger 1 slice, simmer for 2.5 hours, cook the vegetables for half an hour, and season with salt.
8) Use another plate with oil to hold the soup.
★ Nostoc flagelliforme and dark plum are compatible. Boiled sugar water was a necessity for spinning workers in Hong Kong decades ago, because it had the functions of removing hair dust and moistening the lungs. However, fashionable dishes emphasize "good intentions", while plum beans are suspected of "bad luck" and are incompatible with "good market and making a fortune", so they are not used.
Nostoc flagelliforme and oyster sauce pan—
material
30 grams of Nostoc flagelliforme, 60 grams of roasted chicken, 50 grams of oyster sauce, 3 mushrooms (soaked in Kamikiri), a little onion, a little carrot slices and 3 slices of ginger;
condiment
2 teaspoons of wine, 2 teaspoons of oyster sauce, 2 teaspoons of soy sauce, 2 teaspoons of sugar 1/2 teaspoons of water1/2 cups of water, and a proper amount of sesame oil;
working methods
1) Soak Nostoc flagelliforme, wash it, rub it evenly with 1 tbsp oil, splash water and drain.
2) Wash the oyster sauce, soak it in clear water for a while, and then soak it in oyster sauce water for later use.
3) Heat a wok over medium heat, add 2 tablespoons of oil, saute ginger slices and shallots, add oyster sauce and mushrooms, stir-fry fragrant wine, add oyster sauce, soy sauce, salt, sugar and oyster sauce water, bring to a boil, then transfer to a casserole, simmer oyster sauce until soft, and add laver for 20 minutes (add boiled water when stewing).
4) Add steamed bread and carrot slices, simmer for a while, thicken with corn starch water, sprinkle a little sesame oil and mix well.
Salty lean porridge with preserved eggs and oyster sauce—
material
80g dried oyster sauce, 2 preserved eggs, lean pork 150g, japonica rice 1 cup, clear water 16 cup; Shredded ginger, chopped green onion, refined salt,
Peanut oil, pepper, the right amount;
working methods
1) Spread the lean pork with 1/2 tablespoons of salt evenly, marinate it in the refrigerator overnight to become salted pork, and wash it for later use;
2) Soak oyster sauce in warm water, rinse and cut into large pieces.
3) The preserved eggs are shelled, rinsed and diced.
4) Wash the japonica rice and marinate it with a little refined salt and peanut oil for 30 minutes.
5) Boil a large soup pot with clear water, add japonica rice, oyster sauce, salted lean pork and preserved eggs, turn to low heat for 2 hours when boiling again until porridge is finished, take out lean pork, let it cool, tear it into shreds, replay the porridge, season it with refined salt, then boil it until it boils, and turn off the fire;
6) Sprinkle shredded ginger, chopped green onion and pepper to serve.
★ This porridge is the most effective for clearing away heat and relieving toothache; Add a salted egg. It is a common porridge in Guangdong.