Step diagram of roasting oysters, how to do a good job of roasting oysters

1, pry open the live oysters, wash one oyster meat and one oyster shell with clear water, and drain the oyster meat for later use; [ 1]

2. Roasted oysters can be roughly divided into three flavors: garlic flavor, soy sauce flavor and original flavor.

Garlic juice: garlic is chopped. If you eat spicy food, you can put some chopped red pepper. Mix garlic and pepper with oil. Add salt and monosodium glutamate (or chicken essence) and mix well, with more salt.

Soy sauce: Chop soy sauce, garlic or pepper and mix well with oil and salt.

3. Put half of the washed oyster shells on a charcoal fire, put a grain of oyster meat on each oyster shell, and add the above juice while baking. Brush some oil on the oyster meat and sprinkle some salt on it. After hearing the creaking sound, turn the oyster meat over, add the juice and bake it.

Grilled oysters are very simple. Just put garlic, Jiang Mo, sauce and other condiments into the freshly pried oysters, and then roast them directly on the fire. This not only ensures the fresh taste of oysters, but also effectively removes the fishy smell and garlic smell of oysters, which is really hard to get. The unique umami and meaty texture of oysters make many people addicted, and making oysters with barbecue adds the feeling of game. If you want to stimulate, you can also ask the master to help you add some spicy taste according to your personal taste. This is another taste. Grilled oysters rose in Guangdong and are now very popular in Zhejiang and Wuhan.

Grilled Oyster with Smokeless Charcoal (First-class Taste) Food Features

This kind of oyster shelf does not need a thick shell to resist high temperature, but makes its delicate skin gradually turn from white to golden at high temperature.

Compared with the common barbecue scene surrounded by fireworks, smokeless charcoal is used for barbecue in the store. Therefore, there is no environmental pollution caused by smoke, and there will be no smoke on oysters during barbecue. As long as the temperature is well controlled, there will never be a dark scene of oyster meat.

The oven is hot, pour the oil and bake the oysters on the stove. When oyster sauce seeps out gradually, sprinkle with seasonings such as onion and garlic. With what? Cheerful pa and rich fragrance slowly spread out. At this time, the eyes and nose have enjoyed the delicious food in advance, and the desire between the lips and teeth has become stronger, and saliva has begun to flow out, looking forward to being integrated with oyster sauce.

The baking time won't be too long, depending on the dietary requirements of the people who eat, it will be fully cooked in two or three minutes. At this time, you can see that the skin is golden yellow, and a roasted oyster is ready. Compared with steaming, roasting and frying, its fragrance and tenacity are more attractive, which is why most people like to roast oysters.