Chinese Food
Steamed melon with oyster
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The third way to steam in summer is to steam oysters to beat melons. The inspiration comes from a very common Cantonese dish steamed with garlic and vermicelli. Shenggua is the loofah. It can keep the gold and silver garlic which can remove the fishy smell and increase the fragrance. It is more nutritious to replace the vermicelli with the small pearl oyster. The taste of the pearl oyster is also more delicious. Simple ingredients, convenient operation, fragrant but not greasy. The new taste that can not be missed in summer kitchen.
Cooking ingredients
Cooking Steps
Step1:Supermarkets / aquatic markets usually sell shelled oysters in bags. The price is about 10-15 yuan / bag. You can buy those sold on the same day. Select the varieties with ribs.
Step2:First deal with pearl oysters - filter out the packaged water. Add a little salt (out of the recipe). Scoop it up a little by hand. Don't rub it hard. Pick up the remaining oyster shell and smash it. Then rinse it with water.
Step3:Peel the loofah (I like to leave some green clothes. The taste and color will be better). Cut it into hob pieces; cut garlic into garlic rice after peeling; cut two pieces of ginger into ginger shreds. Pat the rest slightly flat; use a little salt (except for the recipe), a spoon of cooking wine and ginger shreds to marinate the slices.
Step4:Take the small pot and add water and ginger to boil it. Turn the heat down. Heat the Pearl Oyster for 10 seconds. Turn off the heat immediately and scoop up the pearl oyster. Drain the water.
Step5:When the wok is 60% hot, add cooking oil and fry half of the garlic rice into golden garlic.
Step6:Then mix the golden garlic and the raw garlic into the golden garlic.
Step7:Mix the oysters, loofah, salt, sugar and the remaining spoon of cooking wine gently.
Step8:Then spread the ingredients of [step 7] evenly in a flat plate, and then spread the garlic and gold on the ingredients.
Step9:After boiling the water in the steamer, put the ingredients on the rack, cover the lid of the steamer, steam for 5 minutes in medium high heat, and then start to eat.
Step10:The smell of garlic, the sweetness of loofah and the tenderness of pearl oyster make people want to stop.
Step11:We did it twice in a week. I wish you all a good appetite in summer.
Cooking tips:1. When cleaning pearl oysters, try to be gentle. Avoid the oyster meat from bursting without steaming. 2. The size of the cut piece of loofah hob should be as small as possible, because the oyster meat is tender and easy to be cooked. If the loofah is too large, it is easy to cause inconsistency between the raw and cooked degree of the melon and oyster. 2. Blanch the hot pearl oyster first. First, set the shape. Second, avoid releasing too much juice when steaming later. There are skills in making delicious dishes.
