Recipe: Bottled standing dish / olive oil stained oyster

Home Cooking Recipe: Bottled standing dish / olive oil stained oyster

Notes:

In recent years, I still like to eat at home more and more, and the food is exquisite, and I can save my physical strength. It is also better than watching my TV and chatting with my family. So the time after work is tense, and I still want to go home and cook a pot of rice, or open a bottle of small wine. Of course, time is limited. If you want to bring the main dish to the table in a short time, we still have to spend a little thought. Recently, I started to make some reserve dishes that can be preserved. With these, I only need to reproduce a main dish to cook. It can also be used when you entertain friends. These recipes are also learned by me. I feel that they are easy to use and will be shared with you!

Ingredients:

Steps:

  1. Home Cooking Recipe: Oysters are bought with two tablespoons of coarse salt, gently rubbed by hand for a while, there will be black dirty things floating up, rinsed with plenty of water, drained to spare. (Japan's oysters are relatively clean, and if the domestic partners are not at ease, they can be soaked for 5 minutes with salt water after the washing step.) *Sorry, this step map forgot to take.

    Oysters are bought with two tablespoons of coarse salt, gently rubbed by hand for a while, there will be black dirty things floating up, rinsed with plenty of water, drained to spare. (Japan's oysters are relatively clean, and if the domestic partners are not at ease, they can be soaked for 5 minutes with salt water after the washing step.) *Sorry, this step map forgot to take.

  2. Home Cooking Recipe: The garlic is peeled off and the flat is dried. The dried chili is finely cut into seeds (the scissors are more convenient), and the bay leaves are not treated.

    The garlic is peeled off and the flat is dried. The dried chili is finely cut into seeds (the scissors are more convenient), and the bay leaves are not treated.

  3. Home Cooking Recipe: Drain the oysters in a pan and fry them with medium and small heat. Slowly fry the water and shake it from time to time to keep it evenly heated. Be patient with this step. Wait until the water is almost evaporated, add cooking wine and soy sauce, continue to fry small and medium heat. When the surface of the oyster is slightly full, that is, when the step diagram is like, you can turn off the fire and let it cool.

    Drain the oysters in a pan and fry them with medium and small heat. Slowly fry the water and shake it from time to time to keep it evenly heated. Be patient with this step. Wait until the water is almost evaporated, add cooking wine and soy sauce, continue to fry small and medium heat. When the surface of the oyster is slightly full, that is, when the step diagram is like, you can turn off the fire and let it cool.

  4. After the oysters of 3 are cool, they can be bottled. Put 2 and 3 into the bottle prepared in advance, then inject the olive oil. The olive oil can be used without the surface of the oyster. Store in the refrigerator, the shelf life is about 2 weeks.

Tips:

1, in order to prevent the breeding of bacteria, the pre-disinfection of the bottle must be done well, can be boiled, or can be wiped and disinfected with high-alcohol liquor, because this recipe also has a shelf life of about 2 weeks, so there is no need to vent the bottle, the bottle is cleanest important! 2, this is very good for making pasta, used for omelet is also delicious, of course, it is also possible to drink. If the last olive oil is left for cooking, it is ok, don't waste it.


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