材料:
廣島蠔 8隻
柚子蜜 2湯匙
檸檬汁 1茶匙
生抽 少許
水 50ml
醋 適量
做法:
1.
廣島蠔洗淨後,汆水15秒。
2.
取出放入冰水,加入醋浸泡約5分鐘,有助防止廣島蠔出水。
3.
柚子蜜、檸檬汁、生抽、水 混合備用。
4.
用廚房紙輕輕印乾廣島蠔,撲上生粉。
5.
燒熱油,廣島蠔下鑊煎至熟透,取出備用。
6.
將醬汁煮起,加入廣島蠔攪拌均勻。
Yuzu Honey Hiroshima Oyster
Ingredient:
Hiroshima oyster 8pcs
Yuzu honey 2 tablespoons
Lemon juice 1 teaspoon
Soy sauce little
Water 50ml
Vinegar
Step:
1.
Wash hiroshima oyster and blanch 15 seconds.
2.
Put hiroshima oyster in ice water, add vinegar and soak for 5 mins, helps prevent hiroshima oysters from coming out of water.
3.
Mix yuzu honey, lemon juice, soy sauce and water.
4.
Use kitchen paper lightly dry, add cornstarch.
5.
Heat the oil, pan fry hiroshima oyster until well done and take out.
6.
Cook the sauce and add hiroshima oyster.