Step1:Remove the old leaves and wash them, then cut them into small piece
Step2:Add a proper amount of water, salt and five spices to the sweet potato powder and mix it into a even and thin powder
Step3:Break up eggs with sal
Step4:Oysters are washed with clear water for several times to remove impurities and then fished out to drain the excess water
Step5:Put the dried oysters into a bowl. Add some cooking wine, pepper, five spices and a little vinegar and mix gentl
Step6:Put some oil into the pan. Heat the oi
Step7:After the oil is hot, put in the green garlic section of the green garlic first. Stir fr
Step8:Add seasoned oysters and chopped garlic leaves. Heat. Fry until oysters are done
Step9:Pour the mixed powder into the pot evenl
Step10:When the bottom of the slurry is slightly solidified, turn it over. Do not wait until the slurry is completely solidifie
Step11:When the milk is frozen and mixed with oysters, pour in the egg mixtur
Step12:Stir fry the oysters until the egg is set. If you think the pan is too dry during the frying process, pour some oil along the edge of the pan. Serve with Xiamen sweet and spicy sauc
Cooking tips:1. To make a delicious and authentic oyster fry, the selection of ingredients is very important. First of all, oysters must be fresh. It is said that the famous Lianhuan oyster fry is the same day's Pearl Oyster oyster. Haha. Our oysters are also brought back by the Ganma who went to work together with an. Next is the sweet potato powder. The best choice is higher quality. I use my own dried sweet potato powder. It's the real price. These two are one of the keys to make a good fried oyster. 2. After cleaning, the oyster should be drained of excess water first. Otherwise, it will bring a lot of water when frying. It is not easy to operate. Mix the oyster and seasoning gently. Add some cooking wine to remove the fishiness. Add a little white vinegar to make the fried oyster more smooth and tender. The paste should be mixed properly and thinly. It's tender and smooth taste after frying. The taste of the finished product will be hard if it's too thick. 3. The white part of green garlic is not easy to ripen. It can be dispensed with. It can also be fried in advance like me. And then