1. Prepare the raw materials in advance, oysters cleaned with water, pay attention not to rinse with running water, because oysters are very fragile, and nutrients are also easy to lose

2. Modulation of the sauce is the production of oyster omelette is the most important, a good sauce is the production of oyster omelette is half of the success of the oyster omelette. The ketchup, miso, sugar with the right amount of water mixed well, you can also add a variety of seasonings according to their own tastes, you can also add a little chili sauce, I did not increase is to maintain the original flavor of the oyster, the favorite partners can add their own.

3. Pour sweet potato flour into the right amount of water to mix, will be adjusted to the sauce with a small fire to simmer, until the sauce slowly become thick, put a small amount of blended sweet potato starch water thickening pot, sauce that is ready

4. Pour oil into the pot (lard is more flavorful), burned to 6 mature, into the ready oysters, and at the same time will be adjusted to the sweet potato flour water poured into the pan

5. Medium heat and fry to 7 minutes cooked (curled edges), then fry to 7 minutes. When the sweet potato starch is completely transparent, crack an egg and use chopsticks to break the yolk and spread it evenly on the oysters

6. When the egg is about to solidify, sprinkle in chopped green onions and chopped greens (leeks, bok choy, spinach can be used, and I only have spinach at home)

7. If the heart is more well-behaved, you can also do a modeling or something, in order to this mouth of food, I have been too late to give it a modeling, eat wildly eat wildly eat belly, said oyster nutrient-rich, so a plate of both delicious and nutritious east how can not let the heart rise to the pleasure of it.

Tips

1. oysters to avoid running water rinse, one is afraid of damage to the fragile, two is easy to lose nutrients

2. the best choice of pure sweet potato flour, so that out of the oyster omelette Q elastic texture

3. frying oysters with the best oil is pig head, which is more able to put forward the food's aroma

4. the production of sauce is very critical, but the shaping is very good, but it's a good idea. The sauce is very critical, but also very strong molding, according to personal taste can be properly adjusted