Roasted oysters(xian xiang wu bi de kao hai li )

Roasted oysters

Introduction:

"Oyster meat is fat, smooth, delicious, nutritious, rich in protein, fat, calcium, phosphorus, iron and other nutrients, known as" sea bottom milk ". In the west, the oyster is still known as "the magic food given by God", while the Japanese call it "the source of root". In China, there is a saying that "oyster in the south, bear's paw in the north". It is composed of 131 mg of selenium, 1.467 mg of zinc, 1.5 mg of iron, 100 mg of zinc, 1.5 mg of iron, 1.5 mg of calcium, 100 mg of zinc, 1.5 mg of iron, 100 mg of vitamin A, 1.5 mg of vitamin A. The iodine content is much higher than milk and egg yolk. The high content of zinc can be the top food. Oysters also contain a variety of active substances and amino acids unique to marine life

Production steps:

Step 1: ask the seller to clean the shell of the oyster when buying.

Step 2: pry the shell open again, prying more than 40 pieces, not killing me.

Step 3: pry open and wash the sediment with flowing water.

Step 4: control water.

Step 5: peel the garlic, use 4 heads of garlic, less delicious.

Step 6: cut into garlic.

Step 7: put oil in the pot, stir fry garlic and rice until fragrant.

Step 8: stir fry the garlic and rice, add a little steamed fish beans and drum. Preheat the oven at 200 degrees.

Step 9: each oyster is scooped with a small spoon of garlic rice, be careful not to flow out.

Step 10: 200 degrees for 10 minutes.

Step 11: it's very delicious. My husband said that he had eaten so many oysters outside, and it didn't exceed me.

Materials required:

Oysters: moderate

Garlic: right amount

Steamed fish and bean drum: appropriate amount

Note: 1. Garlic and rice to fry fragrant, raw is not, I tried. 2. Don't roast too much, the meat will not be tender after a long time.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xian Xiang Wu Bi De Kao Hai Li