Oyster Nori Head

Name: Oyster Nori Head
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Oyster; 100g Seaweed head; 10g Cordyceps flower; 5g Gold not change; 1 teaspoon salt; 2g Chicken Essence

by Jamie 8802715362

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

This dish is the first time to match the ingredients in this way. I was born in a seaside city, and I especially like to eat seafood. Generally, seafood is used to make soup, and the soup is especially delicious. This time I specially put oysters, choy sum and cordyceps flowers together. I didn't expect the taste to be surprisingly delicious... I can't help but share it with everyone. Friends who like to eat oysters, hurry up and try it.

Ingredients

Oyster Nori Head

1. Wash the oysters and golden bun, cut seaweed, garlic, and ginger into pieces and cut into pieces.

2. Soak cordyceps flowers in cold water to soften

3. Pour a little oil into the wok, sauté the minced garlic and ginger first, then stir-fry the oysters for three or four minutes, then pour out and set aside

4. Leave some oil from freshly fried oysters at the bottom of the pot for sautéing seaweed hearts. If the process is a bit dry, add some water

5. When the seaweed heart is mature, pour in freshly-fried oysters for use, then add cordyceps flowers, stir-fry for one minute, add salt and chicken essence, sprinkle a little gold and leave the pot without changing

Tips:
Jinbuhuan is the finishing touch to the whole dish, adding a unique aroma to the sweet taste of oysters, which is especially delicious. In the process of frying, oysters are not easy to use too much force and are easy to fry.