Japanese style baked oyster(ri shi zhao shao ban kao mu li )

Japanese style baked oyster

Introduction:

"When I was in school, I learned a text" Uncle Yu Le ". It said that oysters on the seashore can be eaten raw after prying open their shells. I was always curious about how to eat raw meat. Later, when I arrived in Guangdong, I finally realized the true face of oysters. Because of the pollution of the sea water, no one dared to eat them raw. Most of them were used for frying or making soup. A few years ago, it was popular to roast them, and some of them were Grill with open fire like kebabs, and then add cheese to Western restaurants. I don't like the latter, but I still like the original flavor. Now with the oven, I don't have to eat outside any more. The oysters I bought this time are very fresh. The oyster seller pries them out one by one, and then helps me divide the shells. I suggest you don't pry them by yourself. You can easily hurt your hands without special tools. "

Production steps:

Materials required:

Oysters: moderate

Japanese zhaoshao sauce: right amount

Right amount: pepper

Oil: right amount

Scallion: right amount

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: other

Chinese PinYin : Ri Shi Zhao Shao Ban Kao Mu Li