Osmanthus Candied Golden Oyster
by Jackylicious
Favorite
Difficulty
Normal
Time
15m
Serving
2
New Year dishes
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. "
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. "
