Suitable for all ages: teach you how to make 3 kinds of oysters at once

Overview

There is a saying in English that you should not eat oysters in months without R. This means that the months from May to August, such as May and June, are not suitable for eating real oysters. Now the winter and early spring are the time when real oysters are making final preparations for summer spawning. The meat is thick and flavorful, which is the best time of the year to eat oysters. Oysters are low-fat and high-protein marine food. They are rich in nutrients such as lead and iron. They are very suitable for the elderly, children and menopausal women. But if you eat them fresh, the children won't like the iron taste, and if you cook them, the tenderness of the oysters will be wasted. Here I will tell you a way to make three flavors at one time. Interested family heads can give it a try.

Tags

• hot dishes
• home cooking
• butter
• cooking wine
• coriander
• garlic cloves
• ginger powder
• lemon
• minced sichuan peppercorns
• mirin
• oyster
• reduced salt soy sauce
• white sugar

Ingredients

Steps

1. 1 Simply clean the shell of the oysters with clean water and place them in a deeper steamer to steam. After the water boils, calculate the steaming time and turn off the heat after 5 minutes.

   

2. 2 For fresh real oysters, their shells will automatically open once steamed. Remove the shells and remove the meat. Wash all the shells inside and outside with clean water, place them on three plates, and use them for decoration later.

   

3. 3 Take out a few steamed oyster meats and put them back into the shell, pour some fresh lemon juice on them, and simply put them into greens to complete the first dish. This steamed dish retains the freshness and tenderness of the oysters, making it suitable for adults who like seafood.

   

4. 4 Put the remaining steamed oyster meat into the pot, add mirin-cooking wine-sugar (1:1:1), ground Sichuan peppercorns, ground ginger, and reduced salt soy sauce and cook together. After the alcohol evaporates and starts to bubble, cook for 3 minutes and turn off the heat.

   

5. 5 Take a part and put it back into another prepared shell, then pour a little bit of soup into each shell, and then garnish with green and the second shell comes out.

   

6. 6 Although this dish requires a step more cooking than steaming, it still maintains the tenderness of steaming. It is suitable for friends who like to eat seafood but are not used to fresh seafood.

   

7. 7 Add butter and minced garlic to the wok and stir-fry until the garlic begins to fragrant, then add some of the cooking soup from the second dish into the wok.

   

8. 8 Add the last bits of oyster meat and cook together. Low heat is required to prevent the pot from being burnt.

   

9. 9 Remove the oyster meat and soup together and put them back into the final shell plate. This dish is the most delicious among the three dishes. It is on the sweet side and almost loses the iron taste of the oysters. Perfect for kids who are not very good at oysters.