Steaming out the most authentic seafood - every season, it is time to produce a lot of oysters, not to mention the price is cheap, not to mention the grain is fat and sweet, not to mention its nutritional value. So at this time, the dance will often buy some back, sometimes steamed directly on the pot, with a ginger and garlic juice when eating; or take the meat oyster soup to drink; sometimes you can also roast with garlic. . . . How to do it is the favorite of dance and adults. Today, let's steam it. In fact, for fresh seafood, steaming is the best way to maintain its original flavor. (Except for those who are afraid of cockroaches, but what about me who grow up with snacks and seafood? Does this make me more excited?) A plain garlic oyster, give you the same taste of umami, accept it
Peel the garlic and use the tool to grind the garlic into a bowl. (Garlic is better than garlic, so it is better to grind it as much as possible)
I use a screwdriver with oysters (I don't have a special open-shell tool, I will do it). I will open it from the gap and take out the jellyfish.
Add all the sea bream meat together and marinate it for a while and then reload it on the oyster shell (this step can also be omitted if you like this umami)
Sprinkle an appropriate amount of garlic on the oysters and steam in a boiling water pot for about 5 minutes.
Sprinkle with scallions and top with hot oil.
1, may be accustomed to the taste of seafood, so I do not pickle fresh seafood, so it is delicious enough, but it is estimated that friends in the north are not used to eat, so you can marinate for a while 2, steaming time is not too long, otherwise the taste is not enough