Garlic oysters
Overview
I like to eat roasted garlic oysters from outside, but after eating too much barbecue this summer, I changed my temper and changed them to steamed ones.
Tags
Ingredients
Steps
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The oysters I bought online are pretty good. They are big and meaty, and they are all in one piece. They are not separated from the shell. I soak them in water and wash them first. I like the oysters from Baxian.com.
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Peel the garlic and chop into small pieces. If someone at home has oral ulcers, they won’t eat spicy food. Otherwise, you can add some chili peppers to make it more delicious.
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Heat oil in a pan over low heat, I use an induction cooker, 120w, add minced garlic, cook over low heat until golden brown, stir out the garlic aroma.
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For garlic oil dishes, add salt and abalone juice to add flavor. You can also eat the original flavor of the oysters without adding abalone juice.
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Cover all oysters with garlic oil and marinate them slightly to absorb the flavor. Otherwise, there will be too much moisture during steaming and the flavor will be uneven.
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Pour into a pot of boiling water and steam over high heat for 5 minutes. Don't overcook it, the meat will be too old.
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Sprinkle with minced green onions and trim a little.
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Take out of the pot and eat. . . Ho ho ho.
