炭烤蒜蓉生蚝 如何制作金银蒜蓉酱 | Charcoal grilled Oyster with Chinese garlic sauce | ENG SUB

Описание: [English subtitle available, just click the video right bottom CC.】

Charcoal grilled Oyster with Chinese garlic sauce
炭烤蒜蓉生蚝
A very unique style to BBQ fresh oyster with self made special Chinese garlic sauce, try this way if you bored with eating raw, super tasty and delicious !
独特的烧烤活生蚝加上特制的蒜蓉酱，如果不喜欢生吃生蚝，可以尝试这种烹饪方式，超级美味可口！

Ingredients:
10pc -15pc Live/Fresh Oyster
Charcoals

Sauce:
540gram Garlic cloves
2/3 for fry, 1/3 for raw
White Part of green onion
Green onion
Bird Eye chili (optional)
2 spoon Oyster sauce
1.5 spoon Steamed Fish Soy Sauce "蒸鱼豉油"
(seasoned soy sauce for seafood/kicap soya perasa makanan laut)
1 spoon Sugar
Oil

Steps:
1. Get live oyster as possible, fire the charcoal.
Open the oyster with oyster knife like video above, or let the
seller open for you (keep fresh).
2. Use knife chop the garlic fine, wash the minced garlic
with colander around 2-3mins to remove the garlic bitter smell.
3. drain the garlic by pressing to release the water. Heat the oil.
4. Fry the garlic (2/3) with medium fire, the 1/3 remaining chopped garlic save for later use.
5. At the last 3mins can add the white part of spring onion in, to increase the flavor.
6. keep watching to avoid burnt, once light golden color,
use a colander to pick up chopped crispy garlic. Mix together with the 1/3 balance raw garlic together.
7. Heat the oil and pour into the garlic with desire amount of oil. Add oyster sauce, steamed fish soy sauce, sugar and mix well.
8. Place the oyster on the grill, once it heated up, add 1-2 spoon of chinese garlic sauce that we made on the oyster.
9. Grill with charcoal, the time is depend on the oyster size.
10. Add chopped green onion and bird eye chillies (optional) at the end. Serve Hot.

材料：
10-15只活生蚝/新鲜牡蛎
木炭/火炭

酱料：
540克蒜瓣（剁碎，2/3 用于油炸，1/3 生拌）
葱白
青葱
小米辣椒（可选）
2匙 蚝油
1.5匙 蒸鱼豉油
1匙 糖
油

步骤：
1. 尽量选取活或新鲜的生蚝，先烧火炭准备，生蚝可以交给卖家开，或根据食频的方法用生蚝刀开。
2. 用刀将蒜头剁细，并用水冲洗大约 2-3分钟以去除大蒜的苦涩味。
3. 用漏勺压榨蒜末并沥干水分。起锅烧油
4. 用中火熬制蒜末（2/3部分），剩下的1/3部分留住备用
5. 把蒜末熬至蒜油香味，和炸微脆，微金黄，
最后3分钟可加入葱白部分，增加风味。
6. 最后得一直留意以避免烧焦，一但微金黄色代表可以了，
用漏勺捞起香脆蒜末。与 1/3生蒜末混合在一起。
7. 把油烧热，在搅拌后的蒜末碗中倒入适量蒜热油。加入蚝油、蒸鱼酱油、糖拌匀。
8. 把牡蛎放在烤架上，加热后，加入1-2匙自己制作的蒜蓉酱。
9. 用火炭烧烤，时间视牡蛎大小而定。
10. 最后加入葱花和小米辣椒（可选）。趁热享用。


Other's Video 其他视频
马来式香辣炸鸡 Nasi Ayam Berempah
   • 马来式香辣炸鸡, 不输KFC的炸鸡秘方公开! Spicy Fried Chicken...  

肯德基炸鸡, 公开十一种香料秘方
I cooked KFC leaked "Secret Recipe" with 11th Herbs & Spices
   • 今天煮肯德基炸鸡, 公开十一种香料秘方 | I cooked KFC leaked ...  

麻婆豆腐教学 Si Chuan Mapo Tofu Cuisine
   • 麻婆豆腐教学，正宗四川料理, 八字秘诀，中华一番麻婆豆腐精神 | Si Chuan ...  

斑兰叶炸鸡、香兰叶炸鸡
Fried chicken with Pandan leaf !
   • 斑兰叶炸鸡、香兰叶炸鸡 | 独特的马来西亚天然香料秘方公开 Fried chicke...  

西班牙海鲜烩饭
Spanish Paella Recipe with Seafood
   • 西班牙海鲜烩饭  Spanish Paella Recipe with Seafoo...  

蒜泥白肉
Pork belly with garlic sauce
   • 蒜泥白肉 Sliced Pork Belly with Garlic Sauce |...