Roast oyster(huo kao sheng hao )

Roast oyster

Introduction:

"I often see carbon baked oysters in the forum.".. I live in Xiamen. It's too much to cook by yourself. of course. We're not carbon grilled. It's fire. It's baked with the gas stove at home. Ha ha

Production steps:

Step 1: clean the shell of oyster with a brush. Remove other attached sea shells. And pry open the shell with a fruit knife. Hold the concave in the palm of your hand and pry. Make sure the juice doesn't run out. And cut the garlic into small pieces.

Step 2: clamp the oyster with pointed nose pliers and put it on the shelf. (otherwise it's very hot ~ ~) turn on a large fire and preheat the whole shell for 3-5 seconds. Turn it into a small fire and burn it slowly. When the juice begins to boil. Use a teaspoon of garlic. Sprinkle chopped peppers on oysters. And drizzle with some cooking oil. Bake for about 15 seconds. Turn oysters over with chopsticks. Pour in a little more oil. Bake for 15 seconds.

Step 3: flip every 20 seconds. But no cooking oil. Continuous 5 ~ 6 times (or baked better). Otherwise

Step 4: just put the plate in the end. (second from the right, because of inexperience. (burnt)

Step 5: one more

Materials required:

Fresh Oysters: 6

Garlic: right amount

Chopped pepper: right amount

Edible oil: right amount

Note: 1. Because there are many body fluids in oysters. In addition, chopped peppers are salty. So no other seasoning. The taste is very good. 2. Pry the concave side of the oyster down. In this way, the raw oyster juice will not be lost. It will not be thrown out when adding garlic and chopped peppers. 3. Raw oysters pried open. Discard the plane. Concave. There are still scallops sticking. It needs to be separated with a knife. Otherwise, you will not be able to flip when you flip. Just like the second one on the right in my photo.. Hey, hey.. ~~4. During oyster baking. The shell will crack when heated. There will be little pieces flying out. It's loud, but it doesn't hurt. Just pay attention to your eyes. It's not hot. At first, I was afraid to say...

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Huo Kao Sheng Hao