Garlic Vermicelli Oysters
by Liu Waner
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. I suddenly wanted to pass on the recipe after a meal. Many steps were not taken. I tried to be as detailed as possible to make it easier for everyone to understand. Raw oysters are dug out in the market. The puree is very fresh. Friends who like shells can also buy whole oysters and take care of them by themselves, but the shells are really hard to get! Garlic is the highlight. I peeled a large bowl of garlic cloves and made the garlic with my cooking machine, and it was done in ten seconds. The vermicelli is soaked in warm water, and it will be soaked in about ten minutes. There is no need to soak it too softly because it needs to be steamed. Put a little more oil in the pan and fry the garlic until it feels like garlic juice. The garlic must be cooked well, otherwise it will be very spicy.
2. Stir-fry until the juice comes out, add oyster sauce, soy sauce, white sugar, abalone juice, increase or decrease according to your own taste. Cut the soaked vermicelli, cut it short, spread it flat on a plate, place the oysters on top of the vermicelli, and then spread the fried garlic paste on the oysters. Steam on high heat for 10 minutes. During steaming, mince the coriander, cut the Thai pepper into circles, and sprinkle on the plate after steaming.
3. It's edible
