Chinese Food
Roasted oyster with garlic
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Mints. Sprinkle with oysters after baking. The same with lemon. Cut and squeeze the juice onto the roasted oysters. Do not use either.
Cooking ingredients
Cooking Steps
Step1:Chop the garlic. Rub out the seeds of the pepper. Chop them up for later use. Shred leek and mint leaves for later use.
Step2:Add butter in the hot pot. Let the butter melt. Add garlic and leek. Turn the heat down. Fry until the garlic turns white. The butter turns light brown gradually. Turn off the heat.
Step3:Turn off the heat and mix in the pepper.
Step4:Sprinkle with black and red pepper. Mix well. In this way, the garlic is read
Step5:Spread the garlic on the oysters. Preheat the oven at 230 degrees. Put the bottom part of the oven on the baking plate. Bake for about 20 minutes. It's only about 20 minutes. You can see that the oyster meat is slightly shrunk. And the garlic on it is brown and ready to be baked.
Step6:Look at the finished produc
Cooking tips:In the lecture hall of the great madness, countless little friends claimed that oysters were extremely hard to open. Here, as a senior person who can cook without anyone and has cooking skills, he will tell you how to open oysters. First of all, you need to have oven gloves. Please put on the oyster holding hand. Take the oyster reversely. The flat cover is facing up. Second, cut the oyster knife to find the gap and insert it into a small section. Rotate and pry open a gap. The third and most important point is that oysters are very tight because a powerful muscle sucks the lower cover (that is, the flat cover). After prying open the gap, the knife scrapes along the inside of the flat cover. Scrape off the muscle you are sucking. Ha ha ha ha ha ha ha you know how to open oysters. There are skills in making delicious dishes.
