Scallion Oil Oysters with Seaweed

Name: Scallion Oil Oysters with Seaweed
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Plump oysters are rinsed in rice water, then briefly poached with seaweed in boiling ginger water until the broth turns milky, finished with a drizzle of scallion oil and fresh chili for a clean coastal flavor.

30 minNewEasy Hot Dishes Boil Savory

Instructions

1
Soak the oysters in rice washing water for half an hour, then rinse them repeatedly until clean and set aside.
2
Cut the ginger into thin slices.
3
Put cold water into the pot, add shredded ginger, and bring to a boil.
4
Soak the seaweed in boiling water with shredded ginger.
5
Then pour in the oysters 🦪 and blanch for two to three minutes, mainly depending on the size of the oysters. Larger ones take longer, smaller ones cook faster.
6
Slightly scald.
7
Then blanch until the broth surfaces.
8
This is an old recipe draft from long ago! Now I'm taking it out to share!