In China, oysters (also known as oysters) from Shandong and Hainan are the most famous, especially fat, and local fishermen like to eat them raw with soy sauce or lemon juice. Oysters are high in zinc and amino acids, making them good for men, women and children, and good for development.

There are so many ways to make oysters, and my sister's favorite is still steamed oysters with garlic and vermicelli, followed by oyster omelette, which is the most famous on Taiwan's snack streets. Recently, the B station and a big push "Lonely Gourmet", Uncle Goro eat butter fried oysters is really too much feeling, sister can not help but do it again.

A, garlic fans steamed oysters

Materials: oysters, fans, garlic, green onions, seasoning

-operation-

1, choose shells larger oysters, the shape to do it out will be "The first thing you need to do is to get a good look at the oysters. Fresh oysters bought back first with water soaked for 2 hours , and then find a hard brush vigorously brush.

2. Take out a handful of vermicelli and soak them in warm water for about half an hour until they are completely soft.

3. Find a gap in the oyster shell, stick a knife in it, and pry it open. Reminder: newbies must be careful, wearing wire gloves is necessary.

4, turn on the faucet, small water, each oyster rinse, oyster meat is very tender, to gently.

5, cut a lot of garlic to be flavorful enough, chopped scallions also cut a little, like to eat spicy friends can also chopped chili, standby.

6, now adjust the sauce: 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, a small half-teaspoon of salt, a small half-teaspoon of sugar, mix well.

7: Place the oysters one by one on a plate, arrange them in a neat shape, put a pinch of vermicelli, garlic (and crushed chili pepper) on one oyster in turn, and drizzle with a small spoonful of the sauce.

8, heat steam 10 minutes , open the lid and sprinkle some chopped green onion, flavor and beautiful, turn off the fire out of the oven!

Really, seafood with steam is the most invincible fresh sweet, delicious ah!

Two, Taiwan oyster omelette

Materials: eggs, oysters, white flour, lettuce or cabbage, ketchup

-operation-

1, Oysters do not need to buy a too big (too big). (too big not good cooked ah), oyster omelette do not use the shell for modeling, so directly let the seller to you dig good meat, water bag to take home on the line.

2, Taiwanese flour bowl, add cool water while stirring, mixing into a thinner than rice paste, good fluidity of the pulp, similar to the concentration of rice paste to do intestinal noodles. Cut a few lettuce leaves into small pieces and set aside.

3. Take out a flat-bottomed non-stick skillet, pour in the oil (it doesn't matter if it's a little too much), and turn the heat down. Put the oysters in and fry them for a while, then pour the batter in and continue frying for 1 minute.

4. Beat 4 eggs in all four directions of the pan, then lay the lettuce on top and fry for 2 minutes, then flip the eggs over when they start to solidify and continue to cook (about 1 minute). If you find it difficult to flip, you can use a spatula to cut it into portions first, then use two spatulas to double-flip it.

Oysters with eggs, fresh on the fresh, the Taiwanese way of eating must be drizzled with ketchup, lettuce to increase the texture, reduce the greasiness of the frying, but also very tasty, and it is true to its name.

Three, Japanese butter fried oysters

Materials: butter, oysters, garlic, seasoning

-operation-

1, Japan is also a seafood producer, oysters are very large head. In order to eat the same type of uncle Goro, so pick meat big oysters, do not need to leave the shell, but also directly let the seller to deal with it and then bring it home.

2, the oysters brought home, drain, in each oyster on top of the sprinkle a little cornstarch , with a finger gently wipe out.

3. To make the sauce: A small bowl of minced garlic, add ? teaspoon salt, ? teaspoon sugar, 2 teaspoons soy sauce, ? teaspoon cooking wine and 1 tablespoon water, stir well.

4. It's time for the non-stick sauté pan to come out, again on low heat, and melt the butter on it. Then lay the oysters flat and fry them, turning them over when the butter boils.

5, oysters color 2 sides are turning yellow, then the sauce poured on, cover and turn on high heat, cook for about 3 minutes can be on the plate.