Steamed Oysters with Vermicelli
1.
Wash the bought oysters individually with a brush;
2.
Pry the raw oysters open, carefully grill the raw oyster meat, do not damage it, and wash it with light salt water;
3.
Cut the vermicelli into a length of about 10 cm, and scald it with boiling water until it turns white;
4.
Pick half of the oyster shell in the groove and place it on the grate in the pot;
5.
Put the vermicelli at the bottom and the oysters on top of the vermicelli, add water to the pot, and start steaming on high fire;
6.
During the steaming of oysters, we start to make garlic juice, first mash the garlic into a puree, add oil to the pot, add the mashed garlic, and heat it over a medium heat;
7.
When the garlic is fried until golden brown, turn to low heat and add salt, oyster sauce, cooking wine, and stir fry;
8.
Dissolve the starch with 6 teaspoons of water, pour it into the wok, and stir it in one direction with a spatula;
9.
When the starch becomes transparent, turn off the heat when the soup is thick, so that the garlic juice is ready;
10.
After steaming for 10 minutes, boil the pot, pour the boiled garlic juice evenly on the oysters with a small spoon, continue to steam for 5 minutes, and it will be steamed.
Tips:
Live oysters will be a little difficult to pry open, but don’t be afraid. First use a knife to pry open the seam, then use a screwdriver to pry in, and then pry hard to open it. This is to hold the knife slowly against the shell. Cut the two straps and the oyster meat will slide out by itself. It is best to wear gloves or put a thick cloth on it when opening the oysters to avoid scratching your hands. It’s the steaming time, because the one I bought is bigger, so I need to steam it for 15 minutes. If the oyster is smaller, the steaming time can be shortened appropriately, so that it will not taste good when it gets old.
