Garlic Oysters

Name: Garlic Oysters
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Oysters; Some garlic; 1 piece Zhitianjiao; Some Soy sauce

by Slowly 1818

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

Raw oysters are salty, astringent, and slightly cold in nature; they belong to the liver, heart, and kidney meridians. Efficacy It has the effects of calming the liver and suppressing the yang, calming the nerves, soothing the nerves, softening the firmness, dispelling lumps, and astringent and firming. Indications: dizziness, tinnitus, tremor of hands and feet, palpitations, insomnia, restlessness, convulsions, mania, scrofula galls, breast lump, spontaneous sweating, night sweats, spermatorrhea, frequent urination, uterine bleeding, soreness, stomach pain, eczema sores. Contraindicated people Those who suffer from acute and chronic skin diseases should not eat; those with deficiency of the spleen and stomach, vain, chronic diarrhea, loose stools should not eat more. Suitable for the crowd Can be eaten by the general population.

Ingredients

Some Oysters
Some Garlic
1 piece Zhitianjiao
Some Soy Sauce

Garlic Oysters

1. Use a brush to clean the surface of the oyster.

2. Remove the shell, wash the meat, and put it on the plate.

3. Chop garlic chili, adjust a little soy sauce, and put a little on top of each oyster.

4. Boil the water and steam for about 8 minutes.

Tips:
I like raw oysters very much, but it is too difficult to open the lid. It is said that I eat oysters for 5 minutes after opening the lid for half an hour. There is no skill, just grasp the fire, don’t over-steam, the meat will be hard.