Roasted storks
By VicentaLakin
Oysters, rich in nutrients, fine in flesh, savory in taste, and milk in the soup, are hailed as “milk in the sea” in the West, as well as “milk in the sea”. The cylindrical meat contains higher levels of iodine than milk and yolk, and the zinc content is also the head of the food. It is characterized by a variety of active substances and amino acids and natural cow sulfuric acid, which have a hemoglomeration, increase human immunity, promote metabolism, beauty-raising, peace-building and intellectual competence. Sea oysters, which can be fresh and processed into dry products, soup, halogenation, burning, soft frying, and can be made into cans, larvae or oats, and so forth
Recipe Recommendations
- oyster appropriate amount
- garlic rice appropriate amount
- fresh scallop juice appropriate amount
- salty and fresh
- roast
- ten minutes
- simple
Steps for Roasted storks
1
Ready garlic, more。
2
Fries with fragrance. The practice of fragrance: a large pile of peppers, a few onions of ginger, eight cents, some 300 grams of vegetable oil or more, a small fire explodes slowly, and when the pepper is about to burst, the fire is shut down and the oil can be filtered out. It's a unique flavor to make cuisine。
3
It's the best thing to do when it's fragrance. The fried garlic oil was added to the bowl。
4
It's clean. It's on the grill
5
In the oven, 240 degrees, approximately 5-8 minutes, and when you open a small mouth, take out the soup and pour it into the bowl, and release the shell. (If you release the shell in advance, 5 steps can be omitted. I bake it because I can't.)
6
When the soup is deposited and added to the fined garlic oil, it is then poured onto the open oysters, then into the oven 240 degrees and eight minutes. If you open the shell in advance, don't throw the soup in it, wash it and put it in the shell, pour it straight on the juice, and then bake it
7
Fat and juicy while it's hot。Roasted storks Make Tips
1. If you open the shells in advance, step 5 can be omitted; I did this because I couldn't open them, so I roasted them a bit first.
2. If you open the shells in advance, discard the liquid inside (it's just seawater). Rinse the oyster meat, place it back in the shell, pour the sauce directly over it, and then roast; this way, the delicious juice comes from the oyster meat itself.
3. If you find it too troublesome, you can just steam them.