Three ways to eat an oyster

There is a saying in English that no oysters for months without R. It means that June, May and June, are not the months between May and August for real oysters, and that it is now the first time of winter that real oysters are finally prepared to lay their eggs in summer, and the flesh is the best time of the year. Oysters are low-fat, high-protein marine foods with abundant nutrients such as lead, iron, which are very suitable for the elderly and children and for menopause women. But the kids don't like the smell of iron when it's fresh, and when it's boiled, they waste their oysters. Here you are told that there is a practice that can be done three ways at a time, and that interested heads of household can try。

Recipe Recommendations

oyster of 20
coriander
garlic cloves 1/2
cooking wine 30g
mirin 30g
lemon a
Pepper powder a little
butter appropriate amount
reduced salt soy sauce a little
white sugar 30g
ginger a little

original
steamed
three-quarters of an hour
ordinary

Steps for Three ways to eat an oyster

Oysters are cleaned with water and then evaporated into a deeper steam pan. When the water is running, the evaporation time is calculated and the fire is shut down for five minutes。

Fresh real oysters open their shells when they're evaporated. Go get meat. They wash all the outer and interior of the shell and wash it with fresh water. They are placed in three plates and then used for decoration。

The evaporated oyster meat was put back into the shell with some fresh lemon juice, and the first one was completed in a simple green. It's evaporated, preserved the tenderness of oysters and examined the big people who love seafood。

The rest of the evaporated oyster meat is placed in the boiler, which is cooked together with the savories-salms-salts-smelts (1:1):), peppers, ginger and salt sauce. After the alcohol evaporates and starts bubbles, three minutes of cooking time is used to turn off the fire。

Take a piece back to the other shell ready, then pour a little soup in each shell, and then the green second course comes out。

This one, which is a step ahead of the steam, keeps the steam alive, suitable for friends who like seafood but are not used to it。

Put butter and garlic paste in the frying pan, and then when the garlic starts, some of the second course's soup sauce goes into the pot。

Put the last of those oysters together. To prevent a small fire。

Oyster meat and soup are taken back to the last plate. It's the best of the three dishes, the iron that's almost out of oysters. It suits kids who aren't very good at oysters。