1, oysters into the water, and then add a spoonful of cornstarch, more scratched and washed a few times, and then rinsed, you can remove the surface of the oyster slime and dirt.

2, garlic ginger chopped with a knife.

3, beat two eggs, cut a little leek into the egg, add salt and a little water, stir well with chopsticks. When the oil in the pan is hot, start scrambling the eggs, after the eggs solidify, you can get out of the pan.

4, after the pan cleaned into the oil, with minced garlic and ginger stir-fry, the aroma out of the oysters into the careful stir-fry. 2 minutes after the addition of oyster sauce, water starch and soy sauce, open the low heat stew for 3 minutes.

5. When the sauce starts to bubble, turn up the heat, add the egg and stir-fry, simmer for 1 minute, and sprinkle with crushed green and red peppers for color.

Piggy's Kitchen Tips

1, cleaning oysters powder can be replaced with flour, the same can be taken away from the surface of the oyster dirt.

2, the best cooking tool for this dish is a casserole, if you have a casserole at home, you can make it in a casserole, more flavorful.

3, like the oyster itself fresh flavor of the crowd in the do can not add oyster sauce, or less put a little.

Conclusion: This classic Cantonese dish oysters scrambled eggs practice is very simple, but if you want to stimulate the fresh flavor of the oysters is still very much a test of everyone's kitchen kung fu, and often look very simple dishes need to be cooked more thought, can be a simple thing to do to be considered the best achievement