Materials
Oysters Salt Pepper White Wine Butter Minced Garlic and Onion Cheese
Practice
1.Oysters crack open the shells with a screwdriver, scoop out the meat, wash with water, blot dry and set aside
2.Marinate oysters for 10 minutes with a pinch of salt, pepper and white wine.
3. Melt the butter, sauté the minced garlic and onion, season with salt and pepper, and spread the butter-garlic sauce evenly over the oysters
Shred the cheese and spread it evenly over the oysters
4. Preheat the oven to 400F (200 degrees Celsius) and bake the oysters over upper and lower heat for about 10 to 15 minutes or until the cheese is browned. Squeeze lemon juice on it
Practice 2,
Materials
"Oysters 6", "Garlic 8 cloves", "Cooking oil moderate", "Scallion a little bit", "Hot oil a little bit",
Practice
1:Prepare the ingredients: 6 oysters, 8 cloves of garlic, moderate amount of cooking oil, scallion a little bit, hot oil a little bit
2:Peel the garlic. patted, chopped into fine paste, standby.
3:Clean the oyster shells with a small brush.
4:Insert a knife through the tip of the oyster and pry open the shell,
5:Remove the oyster meat, rinse it with water and put it back in the shell.
6: pan heat, pour in the appropriate amount of cooking oil,
7: until the oil is hot, put the minced garlic, stir-fry until the flavor overflow garlic half-cooked, remove from the fire.
8: Place the oysters on a plate and put the fried garlic on top of the oyster meat.
9: Put the oysters into a pot of boiling water and steam them for about 5 minutes,
10: Sprinkle chopped scallions on the surface of the pot and drizzle with a little bit of hot oil, then serve.
11:Even though the skill of prying the shells is becoming more and more skillful, it is getting easier and easier to open the shells. Nonetheless, I'm still not too happy about tossing this stuff.
12:The all-purpose steaming method requires very little technical skill. With some minced garlic, put in the pot to steam, not even salt, just eat the natural sweet taste. When you pour a little hot oil on it, it looks even brighter and more flavorful.
Tips
The oyster shells are easier to pry open from the tip.
Steamed oysters can be eaten without salt, just eat its own fresh sweet flavor.
Steaming time should not be too long, so as not to be too old and ripe affect the taste.
Practice 3,
Materials
Oysters, garlic, green onion, vermicelli, oil
Practice
1. Fresh oysters, washed and drained on a plate.
2. Garlic minced, frying pan on medium heat, garlic into the sauté (be careful of the oil explosion), sauté until golden brown out.
3. Stir the fried garlic with the right amount of oil, sugar and spread on the oysters, pour a little soy sauce along the edge of the plate in a circle.
4. Steamer water boiling, the fans into the bottom of the oysters into the steamer on high heat for 8 minutes out of the pot.
5. Finally, sprinkle in chopped green onion to garnish.
Practice 4,
Materials
Oysters, 1 tsp fried garlic paste, 1 tsp raw garlic paste, 1 tsp soy sauce, oil, salt, a little chicken broth, a little white wine, a little pepper
Practice
1, put the garlic paste together (1 tsp fried garlic paste, 1 tsp raw garlic paste). You can put some chopped red chili if you eat spicy.
2. Mix the garlic paste with the oil, put salt, MSG or chicken essence and mix well. The salt should be slightly more.
3. After that, spread the garlic paste prepared in step (1) on top of the oyster meat.
4, put the oysters into the oven in the lower layer, roast in the lower heat for about 20 minutes, until the oyster meat shrinks slightly, and then roast in the upper and lower heat for 1-2 minutes until the minced garlic is colored. If your oven is not divided into upper and lower heat, you can use a piece of tinfoil to cover the oysters to avoid scorching.