Ingredients ?

Oyster meat 400-500g, choose smaller ones

Eggs

1~2

Coriander

Moderate

Scallion

1 strip

Sweet potato flour 100g

Corn starch

20~30g

Fish sauce moderate amount

Salt

Moderate

Pepper

Moderate

Sweet Thai Chilli Sauce For dipping, feel free

How to make oyster omelette ?

Materials: oyster meat (choose small and medium-sized, such as the size of a dollar coin) 400 to 500G, 1-2 eggs, sweet potato flour, corn starch, a little bit of each, a total of about 120G, (the ratio of 4:1, groundnut flour accounted for 4, starch accounted for 1, stirred to thickened to a little bit of rice paste, their own mastery), chopped green onions, cilantro, pepper, fish sauce, salt, moderate amount

First, dip the oyster meat into the sweet chili sauce, then put it into the oyster sauce, and then put it into the oyster sauce.

Oyster meat first soak with salt

Soak with salt for ten minutes, you can use two ways to deal with, the first is to put in running water to rinse clean, remove the surface layer of mucus can be, and then filtered dry a little bit and then stirred, but because of the greater water may lead to a thin batter, you can less than an egg to balance the amount. The second is to boil a pot of water, the oysters over a little boiling water quickly poured out, can still maintain the tender taste of oysters.

Use a bowl, respectively, into the sweet potato flour, starch, oyster meat, salt, pepper, fish sauce, egg mixture together and stir well, pay attention to stir until the batter is not granular, and then put into the green onion stir a little.

Stirred into this

On high heat, heat the pan, water dry, pour in vegetable oil, the amount of oil to be more, I put a few tablespoons today.

Burning a little smoke, the batter will be stirred into the pan, with a hand holding the pan handle to turn the pan body, so that the batter can be evenly spread in the pan body, the fire must be to maintain a large fire, due to enough oil, the oil temperature can be quickly batter skin frying to crispy, and the inside of the batter can be because of the temperature of the rapid stereotypes, the bottom of the pan with the pan side of the solidification of the faster, the middle of the pan, the need to constantly turn the pan with a hand, and the batter will not be able to be used for the purpose of the pan, but will not be able to be used for the purpose of the pan. The need to keep turning the pan with your hand to keep the liquid on the surface to the edge of the flow to accelerate its solidification.

Medium-high heat allows the batter to solidify very quickly and expand to a crisp

When ninety percent of the batter has solidified, turn the whole cake over and continue frying on medium-high heat. Therefore, I first pour out of the plate, and then use another plate to cover the surface and then turn over. Then sprinkle with chopped cilantro and serve with Thai chili sauce.

Can't stop eating?