When making leek oysters, how can they be fragrant, delicious and authentic?

How do you make oysters delicious? I think that each person has their own taste, and the same ingredients will have different practices in the hands of people in different regions, and the taste will be different.

The first is to eat raw directly (it must be fresh and fresh, and it is not recommended to eat raw if it has been opened).

Method: Buy the oysters back and wash off the shell sediment, use an oyster knife to cut 360 degrees along the inside of the shell, after taking the meat, squeeze some lemon juice in the still cold boiled water, and gently sweep away the stains (oyster meat is not easy to rinse with running water, which is easy to break the belly) The dipping sauce is commonly used sweet and spicy sauce or green mustard with seafood soy sauce, which tastes slightly fishy and some sweet.

The second is raw cooking (which can maintain the original taste and solve the problem of those who do not want to eat raw directly).

Method: Wash the oysters (no need to open the shell) After the water in the pot is boiled, put the oysters directly into the steaming compartment, two or three slices of ginger, cover the pot, and steam it over high heat for about five minutes.

The third type is fried oysters.

Method: Take the oyster meat and drain the water, take the appropriate fried powder (the fried powder is more crispy) mix the fried powder with egg liquid or cooking oil, form a paste, sprinkle a little pepper, five-spice powder, you can also add some seaweed, shallots, garlic powder, mix thoroughly, boil the oil, when it is hot, wrap the oysters in batter and put them into the oil pan in turn, keep the medium heat, the middle must be turned over, and when the two sides are golden, they can also be fried again for 30 seconds. Easy to get on fire).

The fourth type is to cook porridge.

Method: Take the oyster meat and wash it, prepare some stock (pork ribs or chicken soup) rice into the pot, add some dried seafood (dried shrimp, dried scallops, dried clams are OK) and slowly boil over low heat until thick, (the porridge is boiled and the taste is better) When the porridge is ripe, put in the oyster meat, simmer for two minutes, and finally put a little pepper, a little salt (the oyster meat itself has some saltiness) sprinkle with minced celery, and the green onion can be taken out of the pot. This method is suitable for all ages, and the taste is fresh and fragrant.

First prepare some fresh leeks chopped for later use, then prepare all the oysters, put in cooking wine to marinate and prepare, heat oil, add green onions, ginger and garlic and stir-fry until fragrant, then put in oysters, then pour in an appropriate amount of water, add leeks, then add seasonings, and simmer for half an hour.

Method:1Buy the oysters and put them in a bowl for later use, do not wash them.

2.Wash the leeks and cut them into long pieces.

3.Heat a little oil in a pot and add a lot of garlic to stir-fry until fragrant.

4.Pour the oysters from the bowl into the pot.

5.Stir-fry the oyster juice from the oysters, stirring gently.

6.When the soup comes out, pour it into a bowl and set aside.

7.Pour a little more oil into the pot and put the leeks into the pot.

8.After stir-frying the leeks for a while, pour the juice from the oysters into the pot.

9.Add salt to the pan.

10.Add a pinch of MSG.

11.Pour the oysters from the bowl into the pot.

12.Stir-fry the leeks and oysters evenly and then remove from the pan, quickly.

Generally, you will choose to chop the leek, then put the oysters in the pot and blanch it again, remove the shell, and then put the oysters into the pot and stir-fry evenly, add the leeks, and the dish is also very spicy and delicious at this time.

The production method is to clean the oysters first, then set up a bowl of water for the cleaned oysters, then heat the oil in the pot, put the oysters in the pot and stir-fry, and then put in the leeks and put a small amount of salt and vinegar.

The oysters are steamed and the meat is removed, and the leeks are cut off. Add ginger slices and oyster meat to the bottom oil in the pot, add a little salt and remove from the pan and add leeks.

The oysters need to be cleaned, then the minced garlic and green onions are stir-fried until fragrant, the cooking wine is put to remove the smell, and then the leeks are stir-fried out of the pan.

Ingredients: 6 oysters, 130 grams of leeks.

Excipients: chicken powder, salt, ginger, garlic, green onion, pepper powder, pepper, fresh soy sauce, starch.

Steps. 1. Prepare the ingredients.

Steps. 2. Cut the leeks into sections.

Steps. 3. Cut the green onion, ginger and garlic and set aside.

Steps. 4. Pry the oysters open with a tool and take out the oyster meat.

Steps. Fifth, add starch.

Steps. 6. Don't pour out the juice of the oysters.

Steps. 7. Heat the oil, add the green onion, ginger, garlic, pepper powder and stir-fry until fragrant, and add the leeks.

Steps. 8. Add the oysters.

Steps. 9. Stir-fry quickly and evenly.

Steps. 10. Mix in a drop of chicken powder to thicken. Steps. Ten.

1. Add fresh soy sauce and stir-fry. Steps. Ten.

Second, the finished product.

1. Ingredients: 6 oysters, 130 grams of leeks.

2. Excipients: 2 slices of ginger, 1 green onion, 5 cloves of garlic, 1 5 spoons of Sichuan pepper powder, 1 6 spoons of pepper powder, 1 6 spoons of chicken powder, 1 5 spoons of Maggi umami juice, 1 4 spoons of salt, 1 spoon of starch, 1 red pepper.

3. Cut the leeks into sections.

4. Standby with green onions, ginger and garlic.

5. Pry the oysters open with a tool and remove the oyster meat.

6. Add starch.

7. Don't pour out the oyster juice.

8. Heat the oil kai, add the green onion, ginger, garlic and pepper powder and stir-fry until fragrant, add the leek, and put in the oysters.

9. Stir-fry quickly and evenly, and add a drop of chicken powder.

10. Thicken and add Maggi umami juice.