Garlic Oysters (steamed in Shell)
1.
Use a brush to scrub the oyster shell a few times.
2.
Put half a pot of cold water in the pot, and put the shelled oysters into the pot.
3.
After the water in the pot is boiled, it must be steamed on high heat for about 5-6 minutes. You need to check it frequently during the steaming process. Once the oysters are open, they must be taken out of the pot immediately. If the steaming time is too long, the oyster meat will shrink and become hard, which will seriously affect the taste.
4.
Use a knife to open the steamed oyster.
5.
Open the shell and keep the oyster meat intact.
6.
Put an appropriate amount of oil in the pot, pour in the chopped garlic when the oil is 50% hot, and then add the green and red peppers to match the color.
7.
Slowly heat to a boil over medium-low heat, stirring constantly, and after about 5 minutes you can smell the garlic.
8.
Spoon a spoonful of boiled garlic on the oyster meat, spread it evenly, and add a little light soy sauce.
Tips:
Tips:
1. The boiled garlic can be kept in the refrigerator for 2-3 months. It can be used to make garlic shrimp, garlic baby vegetables, and noodles. You can scoop it out with a clean and dry spoon each time.
2. The steaming time of oysters should not be too long, as the meat will be old.
3. Steaming with shells can lock the original umami better than steaming with shells.
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