The Chinese character for "roast" contains the radical for "fire," suggesting the simple act of cooking food directly over an open flame.
However, in reality, roasting is all about using high heat.
Fire provides the necessary high temperatures, and the dry heat evaporates moisture from the food, creating a texture completely different from deep-frying. When roasting meat, this high heat is key to searing the outside and locking in the juices. The surface becomes beautifully charred and brown, but take one bite, and it's still bursting with juicy flavor.
Grilled oysters were no exception.
Using tongs, she arranged the prepared oysters in a neat row, their bumpy, grayish-green shells facing down, revealing the snow-white, enticing flesh within.
The grill wasn't very large, so she couldn't fit too many oysters at once. Jiang Qiuqiu decided to grill them in two batches.
