Steamed Oysters with Garlic

Name: Steamed Oysters with Garlic
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 Oysters; 1 piece Rice noodles; 1 piece green pepper; 1 piece Red pepper; Some Cooking oil; 2garlic garlic; a little Green onion ginger; a little salt; 1 tsp Sugar; 1 tsp Oyster sauce; Some Steamed Fish Soy Sauce

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

I saw oysters engaging in activities during the purchase. The original price of a box of oysters (5 catties with shell) was about 149 yuan, and the actual payment was only 49 yuan. It is less than ten yuan per catty; Our 8.8 yuan per jin of small clams is cheaper, but the oyster meat is much larger than the clams, and it is more enjoyable to eat; in addition, the price is more affordable than eating pork, and it is also more nutritious. Just a while ago, my wife just had an operation. In addition to the pigeon mullet, this oyster is also good for recovery. As the saying goes, oyster is "a gas station for men and a beauty salon for women"; it can be seen whether it is a man or a woman. Women, it is good to eat oysters often.
There are many ways to cook oysters, and they are delicious regardless of the way they are eaten. Steamed oysters with garlic is a simple method, the meat is tender and smooth, the taste is delicious and the nutrition is comprehensive; even if it is not healing, it is a good choice to replenish the body daily in autumn and winter. It is recommended to make more for your family during the fattest season in winter. Calcium strengthens the body, the complexion is rosy, and the body is great!

Steamed Oysters with Garlic

1. Prepare the ingredients, soak the fans in warm water in advance to soften

2. Place the oysters under clean water and use a small brush to clean the silt and impurities on the surface of the shell

3. Use a tool to pry open the oyster shell, and pour the juice from the oyster shell into a bowl; this is not dirty sea water, but the essence; the freshest oyster is it; then rinse half of the oyster shell and put it in place In the plate

4. Next, mince the garlic, ginger, chives and green red peppers, and set aside separately; seafood is very cold, in addition to the garlic, add some ginger rice to dispel the cold and warm the stomach.

5. Pour some steamed fish soy sauce on the soaked vermicelli and mix well, then add to the bowl: salt, sugar, cooking wine, oyster sauce, water, steamed fish soy sauce and oyster sauce and stir evenly

6. Spread the mixed vermicelli on the oyster shell, then put the oyster meat on top

7. Now let’s stir-fry the garlic: heat the wok until slightly hot, pour some cooking oil, add ginger rice and 2/3 minced garlic

8. Stir-fry with low heat until the color turns yellow and a strong garlic aroma can be smelled. At this time, add the remaining 1/3 minced garlic and a bowl of juice. Turn to medium heat and stir-fry until thick.

9. Then use a small spoon to pour the garlic juice evenly on top of each oyster; when the water in the steamer boils, add the oysters and steam for 5-6 minutes

10. Pour the oil in the wok to heat, add the red and green peppers and sauté fragrant, pour it on the oysters while it is hot, and sprinkle with chopped green onions at the end.

Tips:
1. The fresher the oyster, the tighter the outer shell will be closed. If you are worried about the difficulty of prying, you can steam it for 2 minutes first, so that the oyster will open a small mouth when it gets hot. It is better to pry it; you can also buy it. The boss helped pry it up. I bought a whole box of oysters online, and the store gave me tools, gloves and spices, so I had to do it myself.
2. Remember to stir-fry or fry the minced garlic directly in the pot, it will be easy to fry and the garlic fragrance will not be strong; the correct method is: first rinse the chopped garlic with water to wash off the surface of the garlic. Layer the mucilage, then add the oil twice, stir-fry or deep-fry until golden. The golden and silver garlic made by this method is not easy to paste and tastes fragrant.
3. Seafood is very cold. In addition to garlic, adding some ginger rice can dispel cold and warm the stomach. It stands to reason that the minced garlic and ginger should be cut as finely as possible, but because my guy doesn't eat garlic and ginger and chili, I cut it relatively large and it is convenient to poke it apart when eating.