Osmanthus Candied Golden Oyster

Name: Osmanthus Candied Golden Oyster
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: (Dry) 1 bunch Oysters; 2 tbsp honey; 2 tbsp Osmanthus; 3-4 tablets ginger; a little salt

by Multi-cun Yellow Cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As the so-called "northern wind blows, golden oysters are sun-dried", the industrious Hong Kong Lau Fau Shan oysters wait until the cold and dry north wind in October and November each year to start the production of "golden oysters". What Jinhao pays attention to is the persistence of the oysters for the one and two days of the sun. At the same time, they control the weather. The wind cannot bring moisture and the sun cannot be violent. When the oyster meat is dried to 70% dry, it can be kept in the refrigerator. Under the superposition of many conditions, the best time to eat golden oysters is a few months from November to February of the following year. It coincides with the biggest festival of the Chinese, so it is only natural that it will be a simple and luxurious dish on the Chinese New Year's table.

Ingredients

(Dry) 1 bunch Oysters
2 tbsp Honey
2 tbsp Osmanthus
3-4 tablets Ginger
a little Salt

Osmanthus Candied Golden Oyster

1. Put the golden oysters in series, soak them in warm water of about 50 degrees for 30 minutes, and take them out

2. Spread the ginger slices on the oyster, steam for 5 minutes, take it out, drag the rod, and use kitchen paper to absorb the surface moisture

3. Fry the oysters on both sides over low heat until golden brown and take out

4. Boil 2 tablespoons of water, honey, sweet-scented osmanthus and salt until semi-dry, pour in golden oysters and stir fry until the sugar is completely adhered to the oysters