Oysters and yogurt can't go wrong.

French champagne and oyster stew with cream

Composition:

Oyster 1 2g food, champagne100mg, butter 50g, onion1,liquid cream125ml, vinegar1/2tbsp food, salt and pepper.

1. pry open the oyster, keep the oyster meat, wash the shells, and bake in the oven 100℃ at low temperature. Peel and chop small onions.

2. Melt 25g butter in the pot, add onion for 2 minutes, add vinegar and 50ml champagne, cook until the liquid is almost dry, add liquid cream, turn off the fire when the liquid is half, add the remaining 25g butter and 50ml champagne, and stir well.

3. When cooking cream juice, add a tablespoon of water to another pot, add oyster meat and cook until the water is dry. Turn off the fire, take the baked oyster shell out of the oven, put the oyster meat on it, and pour the boiled champagne cream juice.