Chinese Food
Stewed oyster pot with ginger and scallion before Chinese New Year's vegetable
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When it's cold, I like to eat some casseroles one by one. It's full of fragrance and naturally increases my appetite. It's also very warm. This oyster pot, which is not difficult to make, can also add color to the table of your new year's dishes. Many people are happy to share it. I hope everyone can share it with Meimei
Cooking ingredients
Cooking Steps
Step1:Clean oysters and dry them with kitchen pape
Step2:Sprinkle with raw powder (too white powder) and grasp evenl
Step3:Boil the water to about 90 degrees. There are bubbles on the edge of the pot and they keep coming up. But the water doesn't boil very muc
Step4:Put in the oyster wrapped with flour. Don't move it. Let it cook. When the oyster is boiled, turn it over and float it. That's all
Step5:Take it out and immerse it in ice water. Who has ice water all the time? If you don't, just wash the tap wate
Step6:See if it doesn't shrin
Step7:Cut the fingers with scallion. Cut the ginger into large pieces. Peel the garlic. Beat it all up
Step8:Garlic slant knife cutting sectio
Step9:Doubu cut half diagonall
Step10:Cut onions into chunk
Step11:Boiled baby vegetables are spread at the bottom of the casserol
Step12:Put about 1 tbsp of oil in the wok. Heat the wok with cold oil. Stir fry the onion, ginger and garlic
Step13:Add oysters. Fry until golden brown firs
Step14:Stir fry onion and garli
Step15:Stir fry with bean sauc
Step16:Mix soy sauce, sugar, oil wine and a little water into a bowl of juic
Step17:Pour in. Stir quickly for about 30
Step18:Put it in the casserole. Just heat the fire to the bottom. Cover the pot. Serv
Step19:It's OK to use a small cast iron pot
Cooking tips:In the end, cover the pot for heat preservation. Secondly, it also plays a role of stewing, making the taste more integrated. There are skills in making delicious dishes.
