Oyster omelette is easy to make, the traditional way is to use groundnut flour dissolved in water, add chopped green onion, fry it on a pan, put oysters in it, lay eggs, take it up and dip it in fish sauce to eat.
"Tongue on the China" had aired an episode on the introduction of Chaoshan Yinping oyster brand, foodies from all over the country came to Chaoshan to taste fresh. In the program, the Yinping Oyster Roast is based on the traditional way of adding shrimp, car white, vermicelli and other new elements, diners can according to personal preferences of the combination of random matching.
I also went to taste the Yinping oyster brand, the production method is innovative, but compared to the traditional flavor seems to be less flavorful. After tasting a few bites, I felt that the flavor of my mother's oyster meat is more memorable, because it is full of my mother's love, which cannot be surpassed by other cuisines.
For the oyster brand, my mother has her own set of production methods, all the ingredients are carefully selected.
First of all, the sweet potato flour used by my mother to make the oyster rolls was grown by her own hands, ground into a pulp, and dried.
Mother would cultivate a piece of land and plant sweet potato seedlings every year, and she always said that sweet potato is a treasure. The leaves can be picked for stir-frying and eaten, and the sweet potatoes can be used to make coarse grains, steamed and eaten, and can also be used to grind them into a batter for making oyster rolls.
Making sweet potato flour is a time-consuming and labor-intensive project, but my mother was always very patient and did it step by step, saying that if the quality of the sweet potato flour was not good, it would be difficult to make oyster rolls with a unique taste.
For this reason, she picked sweet potatoes especially carefully, picking out the ones with wormholes or rotten ones, washing them, and draining the water from the surface. Then use a churn to smash the sweet potatoes, add water to dissolve, pour it into a strainer, squeeze the water out of the strainer with your hands, and the water will precipitate into sweet potato flour. Let it sit for 12 hours or so, pour out the water on the top layer, scoop the sediment left on the bottom into another container, add water to the top layer and continue to soak, change the water once a day, and so on for 3-5 days, you can bleach clean the impurities inside. Drain the sediment, pinch it into small pieces, and hang it out to dry, and when there is enough sun, it can be dried and put away in a day.
With pure white sweet potato flour, you can prepare other ingredients next.
The mother fried oyster brand using lard, which makes the fried oyster brand more crispy, and the choice of ingredients must be fresh.
Ingredients: oysters, sweet potato flour, parsley, green onions, duck eggs, salt, lard, pepper, fish sauce, monosodium glutamate.
Steps:
Step 1: chop green onions, parsley cut into pieces, put to the plate to be used
Step 2: fresh oysters washed into a sieve plate to control the water and spare
Step 3: in a bowl, beat two duck eggs, mix well
Step 4: sweet potato flour with water and mix thoroughly, pour into the oysters, add a little salt, pepper and monosodium glutamate (MSG), sprinkled with green onion, stir well, make a thin slurry.
Step 5: Add a tablespoon of lard to the pan, heat it up, pour in two tablespoons of oyster paste, wait for the lumps to be drizzled with egg, and then flip it with a spoon.
Step 6: Continue to fry and cook until both sides are crispy, golden brown can be loaded
Step 7: sprinkle parsley, dipped in fish sauce and pepper sauce, chewing crispy and tender, oyster meat popping juice, good taste ah!
Frying oyster brand to fierce fire thick oil, to ensure that the oyster brand fried out of the outside crispy tender inside; and turn over when frying to be very conscientious, fire control is not good, do not turn over in a timely manner, it is easy to fry paste; and too early to turn over, the ingredients are not cooked through. This is a technical work, need to be skilled in the precipitation of time.
The texture of the oyster brand is crispy but not hard, crunchy but not soft, and rich in delicious oyster flavor, how about it? Do you want to try it?