Smoky oysters

By VicentaLakin

Smoky oysters
Oysters, also known as storks. The Europeans call oysters “milk of the sea”, the ancient Romans call them “seafood — holy fish”, and the Japanese call them “sources of the sea — poached rice”, reflecting their place on the world food map. Every winter, oysters actively nourish themselves in order to survive, becoming the best food in old school. If you don't like odourful food, you should choose garlic cooking to make oysters taste, while also improving the taste index。

Recipe Recommendations

  • oyster of 6
  • garlic 1
  • salt 5g
  • salad oil 25ml
  • Steamed fish and bean drums 10ml
  • parsley appropriate amount
  • shallots appropriate amount
  • Little red pepper appropriate amount

Steps for Smoky oysters

  • 1
    Clean up the oysters。
  • 2
    Put the garlic on the flat。
  • 3
    Onions, Dutch pelicans and red peppers are cut to use。
  • 4
    We put salad in the pot, we put garlic in the pot and we make it fried.
  • 5
    It tastes like salt, steamed fish. Turn the fire off a minute later。
  • 6
    Put the burnt garlic on the kite。
  • 7
    The steambox is adjusted to normal vapour patterns and preheated to 80 degrees and placed in the middle layer for 5 minutes。
  • 8
    Take out the appropriate onions。

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