Your most difficult task will not be how you steam them, but rather how you open them up.
Prior to opening them, you'd want to thoroughly wash and scrub the shell a bit. Once you've had your fun opening the shell up, you could just leave the meat in the bottom half of the shell. Some people like to steam it with 豆豉 and spring onions bits, and I personally like it with garlic and spring onion bits.
yeah like cwong says..opening it up its not that hard...making sure no cracked shells went into the bottom shelf is harder...but it just takes practices..ahah...much cheaper to buy oysters and eat them at home when you know how to shuckle them
after you open them..u can keep the top shelf after you put some garlic or black bean or butter or anything u like
well.. oyster need to be clean first, watch our for shell stuck on the scollop,
i would suggest use grand ginger, garic, green onion, sea salt, maxed, on the top
if ur oyster is fresh then don't put too much flover, it will take the goodness away
發表於 2009-7-25 23:19
| 
