Chinese Food
Fried oyster with crispy sauce
(84690 views)
As a native and daughter-in-law, it's a classic and legendary delicacy. Especially in the coastal line is basically a necessary family feast dishes. Eat not greasy. Aftertaste endless. It's just that the oysters made by different wives in Southern Fujian have different flavors. The real oysters must be fried in a clear way. They are spread out in a flat pie shape. They are crispy with one mouthful, but not greasy. The smell of scallion and garlic makes the oysters sweet. People can't stop eating more pieces. This is also the dish I always want to master. Looking for it. In addition to occasionally tasting the classic in the restaurant. Today, I met an aunt who helped me finish the taste I wanted. Very excited. In the future, we can play recklessly.
Cooking ingredients
Cooking Steps
Step1:I didn't have time to prepare the materials. Because I didn't prepare the recipe at the beginning. I didn't want to succeed. To encourage myself and to urge myself to decide to write it down.
Step2:It's about as long as the oysters are salted, deodorized, and then rinsed with water for three times. Shred the carrots and the shallots. First, pour in the sweet potato powder, knead it with a small amount of water and wet. Then, pour in the oysters, the shallots and the eggs, mix them well. Then, pour in the five spice powder, the fried powder, the salt, the sugar and the sesame oil, and mix them evenly for standby. It's about as thick as the picture. Don't add any more water except those two spoonfuls of wet water.
Step3:Pour more oil into the hot pot. Test the temperature of the oil in the pot. Use chopsticks to have enough air bubbles before you put into the pot. I forgot to introduce the plastic rice spoon, which is a sharp tool for picking up the fried paste. Remember to put the paste in the oil from the edge of the pot. Looking at the oyster paste, the bubbles of oil suddenly arch away from the edge of the pot and float to the middle. Aunt laughs - it's a success.
Step4:Spoon by spoon into the pot according to the order. Remember the order. It's convenient to follow up and turn over. Keep the fire until the pot is finished and then slightly adjust it. Next, pay attention to observe the degree of red color. The fire is under control. It's crisp and pleasan
Step5:Can you see clearly? This is the burnt color of the pot. Control the oil. The first piece of the first pot is suggested to test whether the taste needs to be adjusted. This is a new recipe. The narration is very naggin
Step6:The edge is basically crispy. The oysters are soft, waxy and sweet. The hot food reminds me of the warm mouth I ate on the way to school in winter when I was a child.
Step7:I'll always cook this dish at home. My children like it very much. It's also a favorite dish of my father. I hope you like it, too.
Cooking tips:This dish especially tests the amount of mixing, especially the amount of sweet potato powder. Because the degree of washing and draining of oysters will affect the water content and the amount of sweet potato powder. The paste degree of the whole mixture will be affected. This is one of the reasons why I have been unsuccessful in frying. The second point is that the heat is also very important. First, make sure to pour oil in a hot pot... After that, the oil must be hot enough to boil. At least you need to hear the crackle of oil. You can try to fry a piece to see the distance and frothing. At the same time, try whether it is appropriate to salt. There are skills in making delicious dishes.
