Oysters baked in iron pot and wine
Recipe design and demonstration: A New World of Cooking
For pictures, please refer to "Introduction to Chinese Cuisine Class"
1. Fry 40 grams of Qiang slices, 3 heads of garlic until fragrant, and 150 carats of shredded onions in oil
2. Wash 8 oysters with cornstarch. Drain the water after splashing, sprinkle with pepper and thin cornstarch, drain the oil
3. Pour 2 tablespoons of clear soup into the wok, add 1/4 teaspoon of salt, 1 teaspoon of oyster sauce, and 3 tablespoons of pottery liquor.
4. Put the ingredients back into the wok, cover and bake over high heat until the juice is slightly dry, then add 1/2 teaspoon of cornstarch to add the juice to dry.
5. Finally, pour all the ingredients into an extremely hot iron pot and serve immediately.
6. When serving, add 2 tablespoons of port wine to enhance the aroma of the wine. , Red wine and food, take your time!!, Reference: hung-redwine/cookbook, add D cheese and potato minced as the base, and put it in the oven. Good deal,
Picture reference: nestle/ch/recipe/images/detailpic/r_143
Oysters baked in port wine (serves 2 people)
Ingredients:
Oysters
8
Onions
1/2 (shredded)
Port wine< /p>
1/4 cup)
Ginger
4 slices
Dried green onions
4 pieces (cut in half)
Green onions
2 stalks (cut into sections)
Cooked flour
Appropriate amount
Seasoning:
p>
Maggi fresh soy sauce
2 tablespoons
Dark soy sauce
2 teaspoons
Sugar
1 tbsp
Method:
1.
Wash the oysters first, drain them, use cornstarch to wash off the drippings on the surface, and then rinse them with water After one time, pat dry, sprinkle with appropriate amount of cornstarch, and set aside.
2.
Heat 2 tablespoons of oil in a wok, sauté ginger slices, shallots and onions over low heat until fragrant, add oysters and fry over high heat until slightly cooked, stir in seasonings and stir-fry , cover and bake for about 5 minutes, add the green onions and port wine, mix well, then cover and bake for 1 minute, place on a plate, and serve.
Tips:
Add the port wine at the end so that the alcohol does not evaporate easily and the aroma of the wine is still fragrant when served.