Grilled oysters with garlic are the best seafood snacks this season. What seasoning must be added to roast oysters with garlic?

Hello everyone, welcome to my food question and answer. I am the creator of the food field: "Focus on food and make life more interesting." Grilled oysters with garlic are the best seafood snacks this season. What seasoning must be added to roast oysters with garlic? At the request of the subject today, I want to talk about oysters. I don't know when oysters became the explosive food in summer. Almost every barbecue stall is the protagonist. The business in the store depends on the smell of roasted oysters, and the most important thing is the sauce. Grilled oysters naturally need a secret garlic sauce, which determines the taste of dishes and the prosperity of business. I will share one with you today. I have set up a stall for ten years.

The specific formula is: garlic 300g, Merlot Chili sauce 45g, vegetable oil180g, oyster sauce 35g, chicken essence 5g, monosodium glutamate 3g and sugar 5g. Production process: (1) First, cut off both sides of garlic and garlic tail, because garlic is hard, which affects the appearance of the dish. Then chop it with a knife. If the sauce you want to make is stored for a long time and tastes good, you can only chop it with a knife, because chopping it with a knife is not easy to produce water, and allicin in garlic seeds is easy to oxidize and discolor when exposed to air. Affect work! Chop garlic and set aside. Chop garlic as much as possible, not granular, otherwise it will not be easy to fry thoroughly and the taste will not come out.

(2) Pour vegetable oil into the pot, add 10g butter at 30% oil temperature, and add butter. The oil temperature should not be too high, otherwise the butter will turn black at high temperature, and adding butter will make the sauce more fragrant. Then pour in half of minced garlic, fry it slowly with low fire, and turn it constantly to ensure uniform heating and avoid paste. Some people like to wash minced garlic with clear water several times, but I personally don't like it, because it will cause too much loss of nutrients and the taste is not rich enough. (3) Stir-fry minced garlic until golden brown, then pour in the other half of minced garlic, stir well and smell it at close range. When the garlic in the pot doesn't smell, add Merlot Chili sauce, oyster sauce and sugar, and stir slowly for five minutes to fully blend the sauce. At this point, pour monosodium glutamate into the pot, stir-fry the chicken essence evenly, and then turn off the fire.

This sauce can be kept in the refrigerator for half a month and frozen for half a year. This sauce is mainly suitable for garlic-flavored barbecue dishes, such as roasted oysters, scallops and eggplant. It can also be used to make hot dishes such as crayfish with garlic, shrimp with garlic and ribs with garlic. Cooking is long, enjoy it quietly, and there is always a dish that warms your heart. No matter how time passes, keep the food, and beauty will always accompany you! -This article was created by Tongue Tip-liuchu, originally produced, and it is forbidden to carry and copy without authorization.