Chinese Food
Steamed oysters
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In spring, oysters are particularly fat. After steaming, they dip into the up-regulated juice. One bite goes down. The plump oysters are tightly wrapped with the fragrant garlic mud. The first bite is glutinous if tofu, fragrant and smooth. The second bite gives birth to the taste of Yao Zhu. It's chewy. Then the soup is sucked in together. It's full of fat and juice. That's an unparalleled satisfaction. Adding a little pepper will not cover the delicious oyster meat at all. It can not only feel the spicy stimulation, but also experience the delicious oyster. Double taste enjoyment.
Cooking ingredients
Cooking Steps
Step1:Clean the sediment in the shel
Step2:Steam for 5 minutes after boiling water. Keep it still for 2 minutes. See the opening
Step3:Mash garli
Step4:Cut the millet and pepper, add the soy sauce, taste very fresh, a little sugar, mustard, warm water and stir evenl
Step5:Delicate mea
Step6:It's juicy, fat and tender, delicious and deliciou
Cooking tips:There are skills in making delicious dishes.
