When I was in school, I learned a text "Uncle Yule", which said that oysters by the sea could be eaten raw after being prised of their shells. I was always curious about how raw meat could be eaten. Later, when I arrived in Guangdong, I finally realized the true colors of oysters. Due to sea pollution, no one dares to eat them raw. Most of them are used for frying or making soups. In the past few years, roasting them was popular. Some of them were grilled with open fire like kebabs. Western restaurants added cheese and cheese to roast them. I don't like the latter. I still like the original flavor. Now that I have an oven, I no longer have to eat outside.
The oysters I bought this time were very fresh. The oyster seller Aber pried them out one by one and helped me divide the shells. I suggest that you don't do it yourself. Without special tools, you can easily hurt your hands.
Japanese Teryaki version of grilled oysters
Recipe Recommendations
- oyster appropriate amount
- Japanese Teraki sauce appropriate amount
- pepper appropriate amount
- oil appropriate amount
- green onion appropriate amount
Steps for Japanese Teryaki version of grilled oysters
1
Separate the meat and shell of the oysters, and brush the shell with an old toothbrush to clean the sand.
2
Gently grab and wash the oysters and marinate with cooking wine and pepper for 10 minutes.
3
Wrap the tin foil in a baking sheet and place the oysters with the shells; preheat the oven at 200 for 5 minutes, place them in the lower layer of the oven and bake over high heat for 5 minutes.
4
Pour the vegetable oil into the COOK100 sauce juice and stir well.
5
After roasting the oysters for 5 minutes, the oyster juice gradually seeps out. Remove the baking sheet, drizzle with the adjusted COOK100 sauce juice, and continue roasting for 7 minutes.
6
Remove and sprinkle with chopped green onion.