Home-style Garlic Sauce Oysters Preparation

Oysters, also known as "deep-sea cream," are rich in protein and zinc.magnify their high nutritional value. They are favored by food enthusiasts for their tender and fatty meat.Today we will teach you how to steam oysters that are both tender and fresh, with a slight sweetness. IngredientsFresh, simple process, making sure the whole family can enjoy safe seafood delicacies!Main ingredients: several live oysters, appropriate amount of cooking oil, a little light soy sauce,garlic in proper quantity, a little green pepper, and a little red pepper.

Step 1. Wash the shell of the oyster with a brush a few times. 2. Place half a pot of cold water in a pot and put the live oysters into it.3. Once the water boils, steam for about 5-6 minutes on high heat. Keep an eye on the steaming process; as soon as the oyster opens, remove it immediately. If overcooked, the meat will become tough and affect the taste significantly.4. Use a knife to open the cooked oysters. 5. Remove the shell while keeping the oyster intact.

6. Put an appropriate amount of oil in a pot; heat until 50% hot, then add minced garlic, followed by green and red pepper pieces for color coordination.

7. Cook over medium to low heat until it boils, stirring continuously for about 5 minutes until the aroma of garlic permeates.

8. Pour the cooked garlic sauce over the oyster meat with a ladle, evenly spreading it, then add a little light soy sauce.

TIPS1. The cooked garlic sauce can be refrigerated for up to 2-3 months and used in dishes like garlic shrimp, stir-fried baby cabbage, or noodles; always use a clean, dry spoon.

2. Do not overcook the oysters as it will make the meat tough.

Open the shell, keeping the oyster meat intact.

Heat some oil in a pan; once it's 50% hot, add minced garlic and then add chopped green and red peppers for color.

Cook over medium-low heat until boiling, stirring constantly. This should take about 5 minutes; you can smell the garlic aroma.

Spoon the cooked garlic paste over the oysters, spreading it evenly. Add a little soy sauce.

Tip

1. The leftover garlic paste can be stored in the refrigerator for 2-3 months and used for making garlic shrimp, stir-fried baby bok choy, or noodles.Use a clean, dry spoon each time you take some out. 2. Do not overcook the oysters; they will become tough.

2 Oysters should not be steamed for too long, or the meat will become tough.