Chinese Food
Chaoshan oyster
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Oyster brand is a traditional Chaoshan snack;.
Cooking ingredients
Cooking Steps
Step1:Rinse and drain oysters. Oysters should not be too big, but I don't like them to be too smal
Step2:Shrim
Step3:Sliced Luffa (gourd or horned melon can be used in seasons without Luffa
Step4:Diced horsesho
Step5:Add water to mix the sweet potato powder into a paste. The concentration can be adjusted according to the hand feeling or the experience of the first time when the oyster paste is cooked in the pan
Step6:Egg and oyster mi
Step7:Scallio
Step8:Put all the ingredients in the sweet potato powder and mix with a little salt and white peppe
Step9:Oil down after the pot is fully heate
Step10:Pour some oyster paste into the pan and spread it into pancakes
Step11:Fry slowly over medium and small heat. Pay attention to rotating the pan so that the fire is even and does not stick to the pan. Pay attention to the edge... To the golden colo
Step12:Pick it out. Look at the bottom. It's golden. Then you can turn it over..
Step13:Turn over the noodles and sprinkle the other egg liquid on the fried noodles. Fry over low heat. Often spin down the pan..
Step14:It seems that the egg liquid on the surface is almost dry. Turn it over again. Fry slightly over high heat. Move it to the edge of the pot and drain the oil..
Step15:Put oil absorption paper in the pan. Fry oysters in the pan
Step16:With coriander, crispy oyster, crispy outside, tender inside, and fish sauce with saucer is the most traditional way to eat. But I like Thai sweet chili sauce
Step17:How thin is it? A close-up of i
Step18:Delicious.
Cooking tips:1. Heat the pot and then drain the oil. It can avoid sticking to the pot. The oil should not be too hot. Lower the slurry while it is hot. 2. The horseshoe improves the crispness of the brand, but when fried, it will give out water and increase the difficulty of frying. Beginners can not ignore it. 3. It's easy to harden the first side, so the color is golden and the second side can be turned over. The second side is uneven and there is not too much powder and water evenly distributed. So try to fry the second side slightly over medium and low heat. At this time, the fried side will be soft again, so finally turn it back to the first side. Fry the second side over high heat and then install the plate. 4. The consistency of the sweet potato powder is very important. But the loofah, oyster and even horse's hoof will produce water. If it's thick, the bottom of the cake will be too thick. If it's thin, the bottom of the cake will be too soft. It's not crispy to fry. So it depends on experience. You can master it by doing it twice more. There are skills in making delicious dishes.
