Tips for Steaming Oysters with Garlic Noodles

When I was a child, I read "My Uncle Yule" by French writer Mo Bosang, which described how a lady ate oysters gracefully and was deeply impressed.

Oyster is a kind of food with high protein, low fat, easy digestion and rich nutrition, and it is also a good product for supplementing calcium and iron.

For westerners, eating oysters raw is the best way.

But for us in China, most people still like to cook and eat.

Let me talk about the method of steaming oysters with garlic noodles. This dish is a special snack in Chaoshan. It is nutritious and delicious.

The first point is very important. You must choose fresh and fat oysters. Good oysters should be completely tasteless, and you can smell the faint fresh sea water when you are close. Good ingredients can make good food!

Production order:

(1) Soak vermicelli until soft, chop garlic into minced garlic, remove seeds from a small amount of red pepper, and cut into small circles.

(2) Clean the oyster shell with a brush, rinse the sediment attached to the meat with water, leaving only half of the shell, and put the oyster meat inside. Generally, in Shantou, seafood stalls are treated first. Just tell them it's steamed with garlic vermicelli. They are very professional and will finish soon.

(3) frying and mixing juice.

Put the oil in a hot pot. When the oil is hot, saute garlic, then add some soy sauce and salt to make juice.

(4) set the plate and feed the juice.

Wash the oyster half shell, put it on a plate, put it in place, put the soaked vermicelli under the oyster meat, fry the garlic and red pepper rings until cooked, pour them evenly on the oyster meat with a spoon, boil water in a steamer and steam for 5 minutes.

People who like coriander can put a few raw coriander decorations after steaming.

So a plate of steamed oysters with vermicelli and garlic is ready, which is very delicious.