material

200 grams of fresh oyster meat, 200 grams of tender tofu, salt, monosodium glutamate, shredded onion, garlic slices, wet starch, peanut oil and shrimp oil.

working methods

1. Wash tofu and cut into pieces.

2. Wash the oyster meat and cut it into thin slices.

3. Put the pot on fire, add peanut oil to heat it, add garlic slices to stir fry, add shrimp oil, add water to boil, add diced tofu and refined salt to boil, add oyster sauce and shredded onion, thicken with wet starch and add monosodium glutamate.

Oysters are Casanova's favorite in his life. The secret that this guy can travel around a dozen beautiful women in one day may be attributed to the 40 oysters he eats raw every day. Everyone has long understood the "potential function" of oysters. When ordering oysters in a restaurant, the men in the same trade are sure to get a few ambiguous smiles. In fact, the role of oysters is not that simple. Rich in nutrition, high in protein and low in fat, it contains eight essential amino acids, as well as glycogen, taurine, glutathione, vitamin A, vitamin B 1, vitamin B2, vitamin D, vitamin E, fucose, copper, zinc, manganese, barium, phosphorus, calcium, magnesium, aluminum, iron oxide and organic matter. These nutrients make the oyster have the effects of beauty beauty, calming the heart, calming the nerves, improving intelligence and strengthening the brain.

The best oysters must come from places where the sea water is not polluted, such as New Zealand and Australia. New Zealand oysters have obvious cantaloupe flavor, while Australian oysters are most suitable for entry-level oyster customers. They have the lightest taste without losing the flavor of the ocean. The most experienced oyster customers in the world admire the copper oyster produced at the mouth of the Belon River in France, where salt and fresh water meet. It is round and has rings like rings on its shell. Every two rings represent a year, and its umami flavor comes from rich minerals, which can be easily distinguished even by oyster customers. When it comes to material benefits, oysters in the United States and Canada are the most exciting. You can eat their meat. On the other hand, oysters in Hiroshima will spit out oyster juice with ocean flavor like cream at the moment of biting.

Oysters can be eaten in many ways. Americans like to pour oysters and Chili sauce into their mouths, so that they can be turned upside down in their mouths. The Japanese will fry oysters in noodles, and the cooked oyster juice will make your lips and tongue burn carelessly. The French admire the original flavor. They will eat fresh and clean oysters directly. Waiters usually serve oysters with a plate of onion, red wine vinegar, lemon and Tabasco Chili sauce, but in fact, the most exquisite way is to ask the waiter for more salt flowers called "bride salt", sprinkle them with a few drops of lemon juice, and then slide the oyster meat and water from the shell into your mouth. The arrogant waiter will finish it for the guests at once. In China, Guangdong chefs steam whole oysters, while Fujian people make small oysters into oyster omelet. Nowadays, more and more people like to eat roasted oysters. In fact, no matter which way you eat it, as long as it is a good oyster, it will taste good.