Grilled oyster sauce.

Material
Fresh oyster: split shell (about 20)
Whipping cream: 50ml
Mayonnaise: 30gr
Mozzarella cheese: 30gr
Fresh milk without sugar: 100ml
Phomai cow laugh: 4 pieces
Light butter: 15gr
Salt: a little
Corn flour: 10gr (no cornstarch can be replaced with starch)
White sugar: 5gr
(In the absence of whipping cream and mozzarella yogurt, it is still possible for people to mix the ingredients and to bake well is usually good, but there are two ingredients that oysters will taste better and greasy. I like to eat fat and bite the mouth of the phomai so I choose a lot for the fever)
With the amount of raw materials for the fever is also quite a lot, so if less or less, half the material.
Making
Remove the shells, wash (remove the shell but keep half the shell)


Making a sauce: First grind the grilled cheese to a smooth grater, mix all the ingredients together in a pot, except the cornmeal is the last (can put all the ingredients into the blender real grind smooth)
Turn on the stove in a very small fire, avoid the fire to burn the sauce, the pot of the mixture on the kitchen, using the spoon stirring the ingredients together, when the ingredients warm and hot melts. Mix the 10g cornstarch with water and slowly pour into the pot, the mixture will be smooth (at this stage, people can taste the fever but mouth should not be too strong to lose the taste of the sauce. the sauce is stirred continuously until the mixture is smooth or not boiling or too hot (just enough heat to make the ingredients melt).
Turn the oven on at 200 degrees before 10-15pm (preheat the oven).
Put oysters out of the tray, cover the oyster sauce over the oyster, turn to the end, cover the better, but depending on the amount of oysters and oysters divided equally for balance.
Bake oysters in 15p at 200 degrees is cooked.