"Compendium of Materia Medica" records: oyster meat "eat a lot of it, can revitalize the skin, tonify the kidney and strengthen the Yang, and can cure deficiency, cure erysipelas." Modern medicine believes that oyster meat also has the function of lowering blood pressure and nourishing Yin and blood. Oyster meat fat and smooth, delicious taste, rich nutrition, known as "sea milk" reputation. According to the analysis, dried oyster meat contains 45% to 57% protein, 7% to 11% fat, and 19% to 38% liver sugar. In addition, it also contains a variety of vitamins and taurine and calcium, phosphorus, iron, zinc and other nutrients. The calcium content is nearly 1 times that of milk, the iron content is 21 times that of milk, and it is a precious food for skin beauty and disease prevention.
Proper amount of sesame oil
Amount of shallot
Light soy sauce
Clean the outside of the oyster with a brush.
Use an oyster screwdriver (I don't have a special shell opener, so I'll have to) to pry it through the cracks, remove the oyster meat and wash it.
Peel the garlic and use the tools to grind the garlic into a paste (garlic is better than minced garlic, so try to grind it into a paste for good taste).
Gather all the oyster meat together and marinate briefly with the seasoning before replacing on the shell (this step can be omitted if you prefer the umami flavor).
Sprinkle some garlic and light soy sauce over the oysters.
Bake at 200 degrees for 5 minutes.
Sprinkle with chopped chives, sprinkle with sesame oil, and serve! Delicious and healthy.
The amount of baking time in the oven depends on the size of the oyster, the larger one can be baked for a little longer, the smaller one can shorten the time appropriately, and if you like to eat the tender meat, you do not need to bake for too long.
Roast oysters should be eaten as soon as possible, they are better when hot, but not when cold.