Is Oyster Roast made from oysters?

Yes, the raw material of Oyster Roast is oyster, of course, there are duck eggs and sweet potato flour.

Raw materials:

Oysters half a catty, four taels of sweet potato flour, two duck eggs, chopped green onion, parsley (coriander), pepper, soybean oil, salt.

Practice:

With the soaking and washing filter dripping water oyster one kilogram, potato flour zero point two five kilograms (half a city catty), green onion and then add a little pepper, and water mixing, and then put in the frying pan, with a high fire thick fried to the upper and lower sides are cooked, and then four duck eggs, mixing well spread sprinkled, branded to fried yellow, can be served on the plate, served at a dinner party.

Oyster cooking steps (illustrated version)

1 Pick small and fresh oysters, clean them.

2. Drain and stir in all the ingredients except the cilantro.

3. In a hot pan over low heat, fry the fat pork.

4 oil out almost, fat pork is now browned dial to the side, pour into the stirred fresh consumption.

5 fresh oysters dial flat fried for a minute and pour the egg mixture on the surface.

6Steam the oysters until golden brown on both sides, then remove from the pan.

7Put some cilantro on top.

Oyster omelette ≠ oyster omelette, the egg is not even its cp!

Family photo of ingredients

"Duck eggs are more fishy and go well with oysters."

In many seafood, oysters taste salty and fishy, extremely dominant, light ingredients are easy to be covered, more unable to set off the unique sweetness of the oyster, so the egg, not the best choice.

And duck eggs, born a small fishy flavor, so few people put duck eggs directly into the dish. Which material, comes with seafood properties of duck eggs, with some seafood instead of excellent, oysters is one of them.

One cake of oyster branding a catty of lard, repeated hot oil pouring, is the key

Fast fire thick oil, is the secret of oyster branding. During the period, you need to constantly pour hot lard on the oyster brand.

Frying once, you have to use 1 catty of lard, in order to "pour cooked" oyster brand, otherwise, it is easy to make the oyster brand "outside the crisp inside is not cooked", or the outer skin overcooked. Before serving, the last fierce fire to force out the excess oil.

The oyster's overbearing flavor instantly explodes on your taste buds, and the aroma of the duck's egg takes over all of your senses.

The potato starch is the most loyal assistant in the duck egg oyster's love affair. Faithfully coalescing all the ingredients together, encompassing the next ten thousand elephants, but will be their own flavor hidden behind, deep hidden merit and name.

The food, including oyster rolls, is actually an interpretation of a love drama. The ingredients find a suitable match, form a cp, and under the hot fire, perform a magical chemical reaction.