Golden Oysters with Osmanthus Preserve

Overview

Series of New Year's Eve Dishes As the saying goes, when the north wind blows, golden oysters are cooked. The hard-working Lau Fau Shan oyster farmers in Hong Kong wait for the cold and dry north wind every year in October and November to start making golden oysters. What Golden Oyster pays attention to is the oyster people's insistence on the one or two days of sunshine, and the control of the weather. The wind cannot bring moisture, and the sun cannot be strong. After the oyster meat is dried until it is 70% dry, it can be refrigerated and stored. Due to the superposition of many conditions, the best time to eat golden oysters is the few months from November to February of the following year. It coincides with the biggest festival of the Chinese people, so it is natural that it becomes a simple and luxurious dish on the Chinese New Year table.

Tags

• hot dishes
• chinese banquet
• old man
• dinner with friends
• spring recipes
• autumn recipes
• winter recipes
• lunch
• honey
• osmanthus
• raw golden oysters
• ginger
• salt

Ingredients

Steps

1. 1 First let us review the materials

   

2. 2 Serialize the golden oysters, soak them in warm water of about 50 degrees for 30 minutes, take them out

   

3. 3 Spread the ginger slices on the oysters, steam them for 5 minutes, take them out, use kitchen paper to absorb the moisture on the surface

   

4. 4 Fry the oysters on both sides over slow heat until golden brown and take them out

   

5. 5 Boil 2 tablespoons of water, honey, osmanthus and salt until half dry, add golden oysters and stir-fry until the sugar completely adheres to the oysters.