金鉢焗蚝仔 Golden Claypot Baked Baby Oysters
Posted: Sun May 11, 2025 7:03 am
金鉢焗蚝仔
材料：
鸡蛋4只，
蚝仔160克，
姜丝少许，
果皮（浸软，切丝）少许，
蒜（切片）2粒，
干葱（切片）2片，
葱（切粒）1根，
油条 1/2 。
洗蚝料：
盐2茶匙，生粉2汤匙。
余水料：
水 1/2 量杯，姜2片，酒1汤匙。
调料：
盐 1/3 茶匙，
鸡粉 1/3 茶匙，
糖 1/4 茶匙，
鸡汤150克，
麻油少许，
胡椒粉少许。
制法：
(1)蚝仔用洗蚝料拌匀、洗净，拣出蚝壳碎，下汆水料汆水，沥干水分，备用。
(2)油条蒸软，切碎后置于碟底。
(3)锅烧热，下油1汤匙，下蒜片、干葱片爆香，取出。
(4)将3只鸡蛋、调味料及其他所有材料一同搅匀，放入钵头内蒸12分钟至熟，取出。用布抹干蛋面的水分，再用1只鸡蛋打匀放在钵顶面上，以焗炉火力 250∼300°C 焗5分钟至蛋面起焦，即成。
心得：
(1)蚝仔容易藏有碎壳，必须彻底清洗干净和拣去蚝壳，以免弄损口腔。
(2)新鲜蚝仔切勿置于冰柜中，但时间不能超过一天，否则会变质而腐坏。
(3)鸡蛋蒸熟后应尽快放入焗炉，才会甘香嫩滑。
(4)蚝仔分量可酌量增多，以使鲜味更浓烈。
(5)此菜水分不能过多或过少，前者有水汪汪的状态，后者则干身粗糙，口感欠缺。
(6)不用蚝仔，也可用白饭鱼、鱼肠或蚝豉松取替。
**Golden Claypot Baked Baby Oysters**
**Ingredients**:
- 4 eggs
- 160g baby oysters
- A few shredded ginger
- A few soaked and shredded dried tangerine peel
- 2 garlic cloves (sliced)
- 2 shallots (sliced)
- 1 green onion (chopped)
- ½ fried dough stick (油条)
**Oyster Cleaning Mixture**:
- 2 tsp salt
- 2 tbsp cornstarch
**Blanching Liquid**:
- ½ cup water
- 2 slices ginger
- 1 tbsp cooking wine
**Seasonings**:
- ⅓ tsp salt
- ⅓ tsp chicken bouillon powder
- ¼ tsp sugar
- 150g chicken broth
- A dash of sesame oil
- A dash of white pepper
**Instructions**:
1. **Prepare the Oysters**:
- Mix baby oysters with the cleaning mixture (salt and cornstarch), then rinse thoroughly. Remove any shell fragments.
- Blanch in the prepared blanching liquid (water, ginger, and wine). Drain and set aside.
2. **Prepare the Fried Dough Stick**:
- Steam the fried dough stick until softened. Chop finely and spread at the bottom of a claypot or heatproof dish.
3. **Aromatics**:
- Heat 1 tbsp oil in a pan. Sauté garlic and shallots until fragrant, then remove.
4. **Assemble and Cook**:
- Whisk 3 eggs with all seasonings, blanched oysters, sautéed aromatics, shredded ginger, tangerine peel, and green onion. Pour into the claypot.
- Steam for 12 minutes until set. Pat the surface dry with a cloth.
- Beat the remaining egg and spread over the surface. Bake at 250–300°C (480–570°F) for 5 minutes until the top is golden and crispy.
**Tips**:
1. **Shell Fragments**: Clean oysters meticulously to avoid mouth injuries from hidden shells.
2. **Freshness**: Do not refrigerate fresh baby oysters for over 24 hours to prevent spoilage.
3. **Timing**: Transfer steamed eggs to the oven immediately for tender texture.
4. **Adjust Oysters**: Increase oyster quantity for a richer flavor.
5. **Moisture Balance**: Avoid excess liquid (soggy texture) or too little (dryness).
6. **Substitutes**: Replace oysters with whitebait, fish intestines, or dried oyster floss.
---
**Notes**:
- Units: 1 tsp ≈ 5ml, 1 tbsp ≈ 15ml, 1 cup ≈ 240ml.
- "焗炉" refers to an oven; adjust temperature based on your appliance.
材料：
鸡蛋4只，
蚝仔160克，
姜丝少许，
果皮（浸软，切丝）少许，
蒜（切片）2粒，
干葱（切片）2片，
葱（切粒）1根，
油条 1/2 。
洗蚝料：
盐2茶匙，生粉2汤匙。
余水料：
水 1/2 量杯，姜2片，酒1汤匙。
调料：
盐 1/3 茶匙，
鸡粉 1/3 茶匙，
糖 1/4 茶匙，
鸡汤150克，
麻油少许，
胡椒粉少许。
制法：
(1)蚝仔用洗蚝料拌匀、洗净，拣出蚝壳碎，下汆水料汆水，沥干水分，备用。
(2)油条蒸软，切碎后置于碟底。
(3)锅烧热，下油1汤匙，下蒜片、干葱片爆香，取出。
(4)将3只鸡蛋、调味料及其他所有材料一同搅匀，放入钵头内蒸12分钟至熟，取出。用布抹干蛋面的水分，再用1只鸡蛋打匀放在钵顶面上，以焗炉火力 250∼300°C 焗5分钟至蛋面起焦，即成。
心得：
(1)蚝仔容易藏有碎壳，必须彻底清洗干净和拣去蚝壳，以免弄损口腔。
(2)新鲜蚝仔切勿置于冰柜中，但时间不能超过一天，否则会变质而腐坏。
(3)鸡蛋蒸熟后应尽快放入焗炉，才会甘香嫩滑。
(4)蚝仔分量可酌量增多，以使鲜味更浓烈。
(5)此菜水分不能过多或过少，前者有水汪汪的状态，后者则干身粗糙，口感欠缺。
(6)不用蚝仔，也可用白饭鱼、鱼肠或蚝豉松取替。
**Golden Claypot Baked Baby Oysters**
**Ingredients**:
- 4 eggs
- 160g baby oysters
- A few shredded ginger
- A few soaked and shredded dried tangerine peel
- 2 garlic cloves (sliced)
- 2 shallots (sliced)
- 1 green onion (chopped)
- ½ fried dough stick (油条)
**Oyster Cleaning Mixture**:
- 2 tsp salt
- 2 tbsp cornstarch
**Blanching Liquid**:
- ½ cup water
- 2 slices ginger
- 1 tbsp cooking wine
**Seasonings**:
- ⅓ tsp salt
- ⅓ tsp chicken bouillon powder
- ¼ tsp sugar
- 150g chicken broth
- A dash of sesame oil
- A dash of white pepper
**Instructions**:
1. **Prepare the Oysters**:
- Mix baby oysters with the cleaning mixture (salt and cornstarch), then rinse thoroughly. Remove any shell fragments.
- Blanch in the prepared blanching liquid (water, ginger, and wine). Drain and set aside.
2. **Prepare the Fried Dough Stick**:
- Steam the fried dough stick until softened. Chop finely and spread at the bottom of a claypot or heatproof dish.
3. **Aromatics**:
- Heat 1 tbsp oil in a pan. Sauté garlic and shallots until fragrant, then remove.
4. **Assemble and Cook**:
- Whisk 3 eggs with all seasonings, blanched oysters, sautéed aromatics, shredded ginger, tangerine peel, and green onion. Pour into the claypot.
- Steam for 12 minutes until set. Pat the surface dry with a cloth.
- Beat the remaining egg and spread over the surface. Bake at 250–300°C (480–570°F) for 5 minutes until the top is golden and crispy.
**Tips**:
1. **Shell Fragments**: Clean oysters meticulously to avoid mouth injuries from hidden shells.
2. **Freshness**: Do not refrigerate fresh baby oysters for over 24 hours to prevent spoilage.
3. **Timing**: Transfer steamed eggs to the oven immediately for tender texture.
4. **Adjust Oysters**: Increase oyster quantity for a richer flavor.
5. **Moisture Balance**: Avoid excess liquid (soggy texture) or too little (dryness).
6. **Substitutes**: Replace oysters with whitebait, fish intestines, or dried oyster floss.
---
**Notes**:
- Units: 1 tsp ≈ 5ml, 1 tbsp ≈ 15ml, 1 cup ≈ 240ml.
- "焗炉" refers to an oven; adjust temperature based on your appliance.