Chinese Food
Pan fried oyster / oyster / oyster / Oyster
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Cooking ingredients
Cooking Steps
Step1:Peel the oyster well, wash and control the water content. Fry the oyster in a proper amount of oil in the pot.
Step2:Fry the oyster for two minutes. Pour the prepared sweet potato starch around the oyster. Don't stir it. After forming (slightly transparent), put in an egg and puncture the yolk.
Step3:After the yolk solidifies, put the cabbage powder on the egg cake evenly.
Step4:Fry the other side. Because the omelet is soft and tender, it's not easy to turn over. Here's a trick. You can use a plate to buckle up the omelet, then turn the pan over, and slide the omelet into the pan along the side of the plate. Then the omelet will turn around easily and luxuriously. It won't damage its beauty and integrity at all.
Step5:Take the pot and put it on the plate.
Step6:Sprinkle with black pepper, ketchup, oyster sauce. Add seasoning according to your tast
Step7:The oyster is tender and smooth, and the sweet potato powder is sticky. The cabbage absorbs the taste of the oyster. The pan fried oyster tastes tender and fat but not greasy. Taiwan's famous snack is indeed famous.
Cooking tips:1. Choose the oyster of moderate size. Don't make the oyster too big and fat, and it's easy to be cooked and greasy to eat. 2. Wash the oyster only once. Wash the oyster more and lose the flavor. 3. Sweet potato starch is the starch made of sweet potato. If there is no other starch to replace it. Try not to use flour. 2. You can add a little cooking wine or lemon juice to eliminate the smell and improve the taste in the cooking process.
