How to steam oysters, how to get steamed oysters

The method of steaming oysters is as follows:1. Brush the oysters with a brush and put them on the steamer.

2. Put water in the pot, put the steaming drawer on, cut some ginger shreds and put them on the oysters, and put the convex side of the oysters downwards and the plane upwards.

3. Steam for three minutes after the water boils.

4. After the garlic is minced, put in the soy sauce, and the oysters are dipped in an appropriate amount of sauce, which is very delicious.

Step 1: Take a small clean brush and clean the oysters bought in the market one by one. Take an appropriate amount of ginger and wash it and cut it into slices, wash the green onions and cut them into segments, and set them aside for later use.

Step 2: When processing oysters, peel an appropriate amount of garlic and cut it into the shape of minced garlic, clean a few red peppers and cut them into the shape of small chili rings with a knife, put the minced garlic and chili rings into a small bowl, and then continue to add an appropriate amount of light soy sauce, balsamic vinegar and a few drops of sesame oil to the bowl, and stir well to make the dipping sauce.

Step 3: Add an appropriate amount of water to the pressure cooker, continue to add a steaming curtain to the pressure cooker, put the cleaned oysters on top of the steaming curtain, continue to add ginger slices and green onions to the top of the steamer, **After boiling the water in the pot, continue to steam for about 30 seconds and turn off the heat, wait until all the gas in the pressure cooker is drained, open the pressure cooker, take out the oysters and put them on a plate.

Tip: After the water in the pressure cooker is boiled, continue to steam for 30 seconds to turn off the heat, so that when the air in the pressure cooker is cleared, it is just right for the oysters to be steamed, and the taste and texture are the best time.

Gastronomy tutorial How to make steamed oysters with exclusive sauces?

For different steamed oyster dishes, the length of time is also different, such as steamed oysters, steaming for 5 minutes is enough; Steamed oysters with garlic vermicelli take up to 10 minutes. The length of time to steam oysters will be affected by the dish and ingredients. In addition, to make steamed oysters with garlic vermicelli, the oyster meat is separated from the shell with a knife.

The specific steaming steps are as follows:

Ingredients: oysters, chili peppers, minced garlic, ginger, green onions, soy sauce, oyster sauce, sesame oil.

Step 1: Prepare as many oysters as you need, you can buy or order them, the larger ones are more delicious. Step 2:

Wash the shells of the oysters with running water, boil the water directly, put it in a pot and cover it, and steam for 6 minutes. Step 3: Prepare the ingredients, green onions, ginger and garlic.

Step 4: Stir-fry in hot oil until fragrant, add soy sauce, oyster sauce and sesame oil. Step 5:

Steam out, remove one side of the shell, drizzle with sauce and serve.

Tips: One less step to open the shell saves a lot of time. Oysters are easy to cook, steam for 6 minutes after boiling water, and it is easy to get old if steamed for too long.

My usual method is as follows: Step 1: Prepare the number of oysters you need, you can buy or order them, the larger ones are more delicious.

Step 2: Wash the shell of the oyster surface with running water; Step 3: Prepare the ingredients, green onions, ginger, garlic, and millet peppers, which are also chopped.

Step 4: Stir-fry in hot oil until fragrant, add soy sauce, oyster sauce and sesame oil, mix the ingredients to flavor and then put them on the surface of the oyster meat and spread evenly. Step 5:

I just made it, and it's delicious! There are often two methods: 1. Garlic Rong: Garlic Rong is added with peanut oil, salt is mixed on top of the oyster meat, and steamed on high heat for eight minutes in the basket drawer. Second, chop Hunan chili pepper and ginger, and mix peanut oil on top of the oysters, and steam on high heat for eight minutes in the basket drawer.

Note: Oysters must be fresh. After opening, only steam half of the oyster meat to taste. Do not use other condiments!

Steamed oysters. Steaming oysters is made by putting fresh oysters into a steamer. Oysters are known as the "milk of the sea" and are rich in essential proteins and trace elements.

Material. Oysters.

How to make it: Steamed.

Flavor. Fresh and fragrant.

Fast. Navigation.

Ingredients. Menu features.

Nutritive value. Method.

Tips: Brief introduction.

The world-famous French cuisine is dominated by seafood, and the most famous is the oyster, commonly known as "oysters".

However, oysters are fresh seafood after all, and without reliable and good hygiene guarantees, raw food can cause a series of diseases such as high fever and abdominal pain.

Oysters are generally refrigerated at a constant temperature of 4 to 5 degrees Celsius, which can cause bacteria to rot and freeze or freeze to death.

Ingredients. Ingredients.

500g oysters.

Ingredient. Appropriate amount of oil.

Chives to taste.

Steamed fish soy sauce to taste.

Minced garlic to taste. Chop the chili pepper with minced garlic to taste.

Menu features. Simple to cook.

Nutritive value. Rich in nutrients.

Method. 1Prepare the oysters.

2Wash each oyster with a brush for washing vegetables.

3 handfuls of chives and minced garlic.

4Prepare minced garlic and chili peppers. (Ready-made ones that can be bought in supermarkets).

5. Put the pot on the heat and add the salad oil.

6. When the oil temperature is 3 to 4 hot, add the chopped chives and minced garlic and fry until fragrant.

7. Then add an appropriate amount of steamed fish soy sauce (add less).

8Add a small amount of cooking wine. (to be very little).

9Then put it out in a small bowl and set aside.

10Then put the cleaned oysters in the prepared cage drawer. Steam on high heat for 5 minutes.

11Then open the shell of each oyster, pour the sauce one by one, sprinkle with a very small amount of minced garlic and chili, and you can eat.

Tips: 1. Steamed fish soy sauce and cooking wine should be put in small quantities to avoid changing the umami of the oysters.

2. When steaming oysters, open the pot and basket them.

You can steam oysters with minced garlic.

Specific methods and materials:

Ingredients: 4 oysters, 3 garlic cloves, half a small red pepper, 5 ml of oil, 3 grams of salt.

Method: 1. Wash the oysters with water.

2. Pat the garlic cloves flat and chop them, add half a small chili pepper and chop them for later use.

3. Heat the pan, put a spoonful of oil, then put the minced garlic into the pan and stir-fry, add salt to taste. When you smell the garlic, turn off the heat and leave the temperature to stir-fry a few times.

4. Spread the fine minced garlic on top of the oysters and sprinkle some salt powder on the oysters.

5. Boil the oysters over high heat, steam them, and remove them from the pot after about four minutes.

【Steamed fish one】

Ingredients: 1 yellow croaker (large yellow croaker).

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of olive oil, 1 teaspoon of Sichuan pepper, 1 soaked red pepper, appropriate amount of steamed fish soy sauce, a little cooking wine, a little salt.

Preparation of steamed fish:

1.Scrape the scales of the large yellow croaker, shave the belly and remove the intestines, and clean it.

2.Cut 2 knives on both sides of the fish, sprinkle a little salt and cooking wine and marinate for 10 minutes, place the green onion segment in the fish plate, put the fish, and put the green onion and ginger on the fish.

3.Put water in the steamer, bring to a boil over high heat, put in a fish plate, and steam over high heat for about 10 minutes.

4.Steamed fish.

5.Pour out the soup from the fish plate, remove the green onion and ginger, and pour the steamed fish soy sauce; Place shredded green onions and red peppers on top of the fish.

6.Put olive oil in a wok and add peppercorns to burst until fragrant.

7.Remove the peppercorns and pour hot oil over the fish.

Steamed fish 2] > ingredients: about 600 grams of freshwater fish (bream), appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of steamed fish soy sauce, appropriate amount of edible oil, appropriate amount of sesame oil.

Recipe preparation: 1Choose fresh fish and clean it, and cut it a few times on the fish for easy flavor.

2.On the fish inside and out, evenly spread cooking wine and salt.

3.Spread with oyster sauce.

4.Then put an appropriate amount of shredded ginger on the fish, and put some in the belly of the fish. Then drizzle a little sesame oil on top and marinate for about ten minutes.

5.Prepare the steamer, put an appropriate amount of water to boil, and put the tripod well. After the water boils, put the fish in the pot and start steaming, cover the pot and steam over high heat for eight minutes, 6When steaming the fish, prepare some green onions and ginger and shredd, tear the green onion leaves and soak them in water.

7.Steam the fish and pour off any excess broth. Discard the surface of the green onion and ginger.

8.Then put the fresh green onion and ginger on the other side.

9.Heat the oil and steamed soy sauce in a pot.

10.Pour oil over the fish while it is hot.

11.Add some chopped green onions to garnish.

Recipe Tips:

Steamed fish must be fresh and not fishy.

The steaming time should be determined according to the size of the fish, I bought about 1 pound and a half pounds of fish, steamed for 8 minutes, just cooked and not old.

Steamed fish three];

Ingredients: 1 grass carp, 3 shiitake mushrooms.

Excipients: 2 tablespoons oil, 1 teaspoon salt, 1 green onion, 1 piece of ginger, 5 cloves of garlic, 2 tablespoons steamed fish soy sauce, 2 dried chilies, 10 Sichuan peppercorns, 3 coriander, 3 tablespoons bacon.

Preparation of steamed fish:

1.Clean the grass carp, rub 1 layer of salt and 1 layer of cooking wine on the body and belly of the fish, and marinate for 10 minutes.

2.Cut the marinated grass carp into sections.

3.Stack a layer of ginger and garlic slices at the bottom of the plate.

4.Stack another layer of mushroom strips.

5.Sprinkle with chopped green onions.

6.Pour over the steamed fish soy sauce.

7.Slice grass carp segments are stacked on a plate.

8.Sprinkle a layer of ginger, garlic, chopped green onion and mushroom strips on top, and drizzle with a layer of steamed fish soy sauce.

9.Steam in a boiling steamer over high heat for 10 minutes.

11.Pour hot oil over the steamed fish.

12.Sprinkle with chopped coriander.

Cooking skills: Grass carp must be put in the pot after boiling, and steam for 10 minutes on high heat, if the steaming time is long, the fish will not be tender.

1.Prepare the oysters.

2.Clean each oyster with a washing brush.

3.Chop the chives and minced garlic.

4.Prepare the minced garlic and chili peppers. (I really bought it in the supermarket ready-made) 5Put the pan on the heat and add the salad oil.

6.When the oil temperature is 3 to 4 hot, add the chopped chives and minced garlic and fry until fragrant.

7.Then add an appropriate amount of steamed fish soy sauce (add less).

8.Add a small amount of cooking wine. (to be very little).

9.Then remove from a small bowl and set aside.

10.At this time, the cleaned oysters are placed in the prepared cage drawer. Steam on high heat for 5 minutes.

11.Then open the shell of each oyster, pour the sauce one by one, sprinkle with a very small amount of minced garlic and chili, and you're ready to eat!

The method of steaming oysters is as follows:

Tools Ingredients: Punch oysters, chili, minced garlic, ginger, green onion, soy sauce, oyster sauce, sesame oil, water, pot, cooking oil.

1. Wash the shells on the surface of the oysters, boil water directly, put them in a pot and cover, and steam for 6 minutes.

2. Prepare the ingredients, stir-fry in hot oil until fragrant, add soy sauce, oyster sauce and sesame oil.

3. Steam it out, remove one side of the shell, and drizzle with the sauce.

Tips for selecting oysters

1. Appearance: When selecting oysters, carefully observe their appearance, choose oysters with smooth surface, soft flesh and firm texture, and avoid choosing oysters with dull surface, fleshy induration and multiple scars.

2. Weight: When choosing oysters, you should pay attention to comparing the weight of oysters, choose oysters with heavier weight and thicker flesh, and avoid choosing oysters with lighter weight and thinner flesh.

3. Taste: The taste of selected oysters should be soft but not hard, and the feeling of picking up is relatively heavy.

4. Hygiene: When selecting oysters, you should pay attention to choosing clean, tidy and odorless oysters, and avoid choosing oysters that are dirty, rotten, round and smelly.

The preparation for steaming oysters is as follows:Ingredients: 1000 grams of Rushan oysters, appropriate amount of garlic sauce, appropriate amount of Lao Gan Ma tempeh hot sauce, appropriate amount of chopped green onion.

Steps: 1. Put on gloves and use an oyster knife to pry open the hard shell of the oysters, and wash the mud and miscellaneous materials in the oyster shells.

2. Prepare the garlic sauce and the hot sauce of Lao Gan Ma tempeh, and bring the water in the steamer to a boil.

3. Place the oysters evenly on top of the steamer.

4. Place the garlic sauce evenly on top of the oysters.

5. Add the old godmother's tempeh hot sauce.

6. Cover the pot and steam at 2200 degrees for 5 minutes.

7. Finally, sprinkle with chopped green onions and serve.

Many people like to eat oysters in life, so how to make healthy and delicious steamed oysters is a problem that many people are worried about, and now I will explain to you how to do it.

Oysters, blended oil, minced garlic, soy sauce, chili, salt, lemon juice.

Prepare a dozen fresh oysters.

Remove the dirt from the oyster shell.

Fresh oysters are rinsed with running water while brushing with a brush.

Wash the shell of the oyster, wear gloves, pry open the shell with a knife, and split the shell in two.

Wash the black juice from the sticky oyster meat with salt water and blot the water inside the oyster shell and oyster meat with a paper towel.

Rinse off the sediment and set it on a plate for later use.

Add a drop or two of lemon juice to each oyster.

Place the washed oysters in a prepared pot with cold water.

Add a small amount of shredded ginger and rice wine, add the oysters and steam, wait until the oysters are slightly open, then turn off the heat, about seven minutes. Be sure to turn off the heat immediately, otherwise you will be old.

Depending on the steaming time, you can adjust the dipping sauce.

minced garlic; Ginger shredded; Finely chop the red pepper and green garlic, and add the steamed fish soy sauce, light soy sauce and sesame oil to the bowl.

Clean the pot, remove the water, add a little blending oil, after heating the oil, pour in the minced garlic, stir-fry, add a little water, add the soy sauce, chili pepper and salt, turn off the heat, and put it in a bowl.

Pour the sauce over each oyster one by one and enjoy the delicious steamed oysters.

In addition, it can be seasoned with soy sauce, vinegar and wasabi, and this seasoning can be adjusted according to each person's taste.