牡蠣又稱蚵仔，產於海水或鹹淡水交界處。這道蚵仔料理是用媽媽親自採回來的珍貴蚵仔，加上媽媽種的九層塔，海味十足，大家一口接一口！蚵仔搭配薑母和麻油，是很傳統的料理方式，不僅美味又補身體唷！

Oysters, also known as “ô-á” in Taiwan, are found at the sea or the junction of seawater and freshwater. This oyster dish was made of precious oysters collected by my mother, with basil also planted by her. It’s full of the smell of sea, and everyone loves this dish! It is a very traditional way that cooking oyster with ginger and sesame oil, not only delicious but also nourishing!

• 材料 / Ingredients ：蚵仔600g / Oysters 600g、薑適量 / some ginger、九層塔一把 / a handful of basil
• 調味料 / Seasoning：麻油2大匙 / 2 tbsp. sesame oil、鹽1茶匙 / 1 tsp. salt、米酒2大匙 / 2 tbsp. rice wine

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步驟 / Steps：

1.清洗蚵仔：攪拌拍擊水中蚵仔約2分鐘換水，重複清洗至蚵仔表層乾淨、無細殼。

Wash oysters: Stir and beat the oysters in the water for about 2 minutes, then change the water. And repeat the cleaning until the surface of the oysters is clean and free of fine shells.

2.清洗九層塔、薑切片備用。Clean the basil and slice ginger.

3.開中火，鍋中放入2湯匙的麻油和薑片，將薑片煸至邊緣微捲。Turn on medium heat, put 2 tbsp. of sesame oil and ginger slices in the pot, stir the ginger slices until the edges are slightly curly.

4.放入蚵仔後，鍋鏟先沿著鍋子用推的方式炒散蚵仔，避免蚵仔破肚。煮滾後，再加入2湯匙米酒和1茶匙的鹽煮1～2分鐘。After adding oysters, pushing spatula slightly to stir fry oysters to prevent the oysters from breaking their bodies. When it boils, add 2 tbsp. rice wine and 1 tsp. salt and cook for 1-2 minutes.

5.最後加入九層塔拌炒約30秒即可熄火。Finally, add basil and stir for about 30 seconds, then turn off the heat.

6.盛盤上菜囉！Ready to eat!

*注意事項：在清洗蚵仔的過程，手不要用力拍打蚵仔，不然蚵仔會破肚。Note: During the process of cleaning the oysters, do not beat the oysters vigorously, or the oysters will break.

一起來試做塔香蚵仔吧！Let’s try to make oysters with basil together!