oysters are delicious, but you have to learn to choose first. When we buy oysters, we must choose oysters with tight shells, fewer scars, thicker shells, and heavier portions. The oysters selected in this way are relatively fresh and have a full meat. Once we see the double shells open and the gaps are relatively large, the oysters must be not fresh or dead.
When it comes to the method of making oysters, the first thing that comes to mind is garlic oysters, charcoal grilled oysters , steamed oysters, oyster fried egg , etc. In fact, no matter which method is made, it has a different delicious taste. The key is whether the meat of the oysters is tender and juicy.
13 yuan bought 2 kilograms of Rushan small oysters and made the simplest white-burned oyster. The method is very simple. You don’t need to steam it in a pot or boil it in water. It is original and delicious. Let’s take a look at the specific method.
[Baizhuo Oyster]
Main ingredients: 1000 grams of oysters, 2 scallions, 2 coriander, 2 garlic, 2 millet spicy, 2 tablespoons of steamed fish soy sauce, appropriate amount of cooking oil, sesame appropriate amount of
[Special method]
1. Rinse the oysters, start prying along the edge of the shell with an oyster knife, cut off the shell column against the shell on both sides, break the shell open the shell, and take out the oyster meat.
2. Rinse the oyster meat several times. If the oysters are larger, you can boil water and steam it in a pot for 3-5 minutes. However, today my small oyster is small, so don’t steam it in a pot or boil it in water.
3. Boil water in a pot, turn off the heat after the water is boiled, pour in the oysters, cover the lid, and simmer directly for 3-5 minutes. The oysters of this level are tender and juicy, and melt in the mouth.
4. Take out the oysters and boil water. If it is hot, take out the ice water and put it in a bowl.
5. Add chopped shallots, minced garlic, millet spicy, coriander, and white sesame seeds.
6. Heat the oil in the pot, pour in, then pour in two large spoons of steamed fish soy sauce, mix and eat.
Simple and delicious white-burned oysters do not require too much seasoning, original and delicious, definitely home-cooked dishes, late-night snacks, and party food ceilings!
[Tips]
1. Be sure to pay attention to safety when prying the shell. You can wear gloves and use professional tools to avoid crushing the oyster meat. Try to stick to the flatter side of the shell first, first cut off the closed muscle, that is, the shell pillar, pry open the shell, and then dig out the oyster meat.
2. Whether the oyster sauce is steamed in a pot or boiled in water, it must wait until the water boils before putting it in the pot. The longest time for steaming or cooking is no more than 5 minutes. Small oysters can be simmered in boiling water like me.
What kind of way do you like to make oysters? Welcome to leave a message in the comment area. I am Ruoyu’s mother, remember to follow me!
