French champagne cream stewed oysters recipe

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the French champagne cream stewed oysters recipe

1. Open the oysters, keep the oyster meat, wash the shells and bake them in the oven at 100 degrees. Peel and chop the onions.

2. Melt 25g butter in a pan and add onion and fry for 2 minutes. Add vinegar and 50ml champagne. Bring to a boil and simmer until the liquid is almost dry. Add liquid butter and cook until half of the liquid is left. Turn off the heat and add the remaining 25g butter and the remaining 50ml champagne. Stir well.

3. While the cream sauce is cooking, add a tablespoon of water to another pan, put the oyster meat in and cook until the water is dry. Turn off the heat, take out the baked oyster shells from the oven, put the oyster meat on top, pour the cooked champagne cream sauce on top, and sprinkle with persillade.

For many mothers, their children's nutritious food and good health are their greatest happiness. So today, the editor will introduce you to the French champagne cream stewed oysters. Hurry up and make it for your children.