The gold oysters are plump in shape, like a golden treasure and easy to cook, they have become a very popular ingredient for Chinese New Year banquets in recent years. Most people simply sear the oysters and add sugar or honey, like the recipe we shared last time. Want to cook gold oysters in more variations? Why not try our Gold Oysters with Aged Vinegar.
陳醋汁金蠔 Gold Oysters with Aged Vinegar
The taste is fresh and appetizing and the texture is rich, both adults and kids will love it!
We used 10A grade super large gold oysters this time, they are huge and plump. With some fried scallops on top, the dish is not only beautiful but also delicious. And paired with the rich and savory vinegar sauce, the strong oyster flavor combined with a refreshing feeling makes it a very delicious dish!
The ingredients are gold oysters, dried scallops, ginger, scallions, Shaoxing wine, vinegar, oyster sauce.
Fry ginger and shallot slices over medium heat, then add about 100ml Shaoxing wine and simmer for 5 minutes on low heat
During this time, you can clean the oysters, just use running water.
Remove the ginger and shallot from the pan, add the oysters, cover and turn off the heat, rest for 10 minutes. This is the first time we are doing it this way, theoretically it can eliminate the fishy smell and enhance the flavor. In the end, we will talk about how well this method works.
Take out the oysters and use kitchen paper to dry them, then add a little sugar on both sides
Soak dried scallops until soft, press them into threads and dry them and keep the scallop water.
Add about 150ml aged vinegar, 100ml oyster sauce, 2 teaspoons sugar and some oyster oil in the scallop water.
Fry the scallop threads over low heat until they turn golden brown, remove them and use kitchen paper to dry the oil
Fry the oysters, preheat the pan and use low heat to fry them slowly throughout the process.
Pour the sauce into another pot and simmer on low heat until it thickens, taste and adjust the seasoning during the process.
Finally, pour the sauce over the dish, add the oysters, then top with fried scallop threads and it’s done!
We tried soaking the oysters in ginger and shallot wine before frying them, but there was not much difference compared to merely steaming, our conclusion is that the oysters were already so good, so they didn’t need to be marinated or deodorized.
We simply seared some gold oysters last time and it was already so good
Want to know more about gold oysters? We will tell you as much as we can!