Excess water (juice) in the clay pot Very little oil being used.
Suggestions to enhance the quality:
1. clean oysters and drain until dry, use a little salt and white pepper to marinate the fresh oysters; 2. bring water to just about to boil, add a small piece of ginger and green onion, put oysters and cook for a couple of minutes (about ½ way cooked), drain and dry the oysters again. 3. coat the oysters with a thin layer of corn starch to absorb the water (actually retain the juice from the oysters) 4. heat up a wok of hot oil, put oysters in and run hot oil through for no more than 2 or 3 minutes (depends on the sizes of the oysters) until oysters stiff up and the starch turns light golden brown, 5. At the same time, heat up your clay pot with 1 or 2 tablespoon of hot oil, with 1 teaspoon each of chopped up garlic and shallot, put sliced ginger and chopped onion in, use a pair of chopsticks to stir fry the ingredients for a min., 6. Use a drainer to retrieve the oysters from the hot oil quickly, put oysters into the clay pot and mix them with the ginger and onion, kick up the fire to highest; 7. Add a pre-mixed source which include: sugar (to balance the MSG in the oyster source), corn starch, Lee Kam Kee “old style” oyster source, a dash of dark soy source (for color), water (or broth), Chinese cooking wine. Cover the clay pot for a little while until the source gets thickened, stir up the ingredients as needed. 8. Served hot with 2001 Napa Merlot or 1999 Chateau St. Michelle Cabinet Sauvignon. Because of the brown source being used, Chardonnay doesn’t quite match.
"薑蔥鮮蠔煲！" ???
ReplyDelete面清口唇白咁, 唔多吸引哦....
「媽咪 I miss you。」
上一次他們去左玩,我煮晒屋企d公仔麵,講真真係好掛住老爸媽子的"軟飯"...
"面清口唇白咁, 唔多吸引哦...."
ReplyDelete用啲咁反面嘅辭藻去形容吸引, -_____-"
應該係碧綠剔透 or 翠綠玉白 吖嘛~ 呀哈哈哈! Call me Liang Sir.
^~
"講真真係好掛住老爸媽子的"軟飯"..."
我煮啲餸都好好味!
Observations from the picture-
ReplyDeleteExcess water (juice) in the clay pot
Very little oil being used.
Suggestions to enhance the quality:
1. clean oysters and drain until dry, use a little salt and white pepper to marinate the fresh oysters;
2. bring water to just about to boil, add a small piece of ginger and green onion, put oysters and cook for a couple of minutes (about ½ way cooked), drain and dry the oysters again.
3. coat the oysters with a thin layer of corn starch to absorb the water (actually retain the juice from the oysters)
4. heat up a wok of hot oil, put oysters in and run hot oil through for no more than 2 or 3 minutes (depends on the sizes of the oysters) until oysters stiff up and the starch turns light golden brown,
5. At the same time, heat up your clay pot with 1 or 2 tablespoon of hot oil, with 1 teaspoon each of chopped up garlic and shallot, put sliced ginger and chopped onion in, use a pair of chopsticks to stir fry the ingredients for a min.,
6. Use a drainer to retrieve the oysters from the hot oil quickly, put oysters into the clay pot and mix them with the ginger and onion, kick up the fire to highest;
7. Add a pre-mixed source which include: sugar (to balance the MSG in the oyster source), corn starch, Lee Kam Kee “old style” oyster source, a dash of dark soy source (for color), water (or broth), Chinese cooking wine. Cover the clay pot for a little while until the source gets thickened, stir up the ingredients as needed.
8. Served hot with 2001 Napa Merlot or 1999 Chateau St. Michelle Cabinet Sauvignon. Because of the brown source being used, Chardonnay doesn’t quite match.
Wow, I really miss Chinese dishes after nearly 3 weeks in US. I shall begin my feast today!
ReplyDelete霜,
ReplyDeleteWa!!!!!!! 又嚟料!!!??! Thanks for your info. ^~
sunshine,
As I know, 海南鷄飯, 喇沙湯 & 肉骨茶 in Singapore are popular and taste very good. How do you like it?
"我煮啲餸都好好味! "
ReplyDelete齋睇都已經差好遠啦,重話好好味???
巔巔,唔好係求強吹水啦.你睇程霜?連他都睇唔過眼呀要出手,12345678一步一步咁教,睇來你遇到高手啦, 都係留啖氣暖一暖肚,今晚涷呀...
唓~ 係講實戰嘅~
ReplyDelete又偏心...... - -
"唓~ 係講實戰嘅~"
ReplyDelete你個賣相已經唔合格啦....
"又偏心...... - -"
%&_______@#@$ 也想轉移視線?
妳識煮咩?! ><
ReplyDelete偏心怪!
o胡~~~~~~~~~
"妳識煮咩?! >< "
ReplyDelete你又知我唔識煮？？？
”偏心怪!”？？？
都話偏左左囉，哎，又要重複啦．．
"你又知我唔識煮？？？"
ReplyDelete......唔方好味啦, 我估. :p
"都話偏左左囉，哎，又要重複啦．．"
唔駛安慰啦. 唓~ ><
"......唔方好味啦, 我估. :p"
ReplyDelete激法對我來說無乜用，我就無你咁本事，煮到面清口唇白咁．．．．．．
”唔駛安慰啦. 唓~ >< ”
我唔想架，不過係你唸咪一二邊咋 ．．．
"激法對我來說無乜用，我就無你咁本事，煮到面清口唇白咁．．．．．．"
ReplyDelete巔可殺; 不可辱. o胡~~~~~~~~~~
"我唔想架，不過係你唸咪一二邊咋 ．．．"
我邊有吖!