Oulua

Roasted oysters are a special snack in Chaoshan area of Guangdong Province. [4]? ), this dish is called oyster omelet in Taiwan Province Province, and foreigners always want to try this delicious food when they come to Chaoshan. In the small market in Chaoshan urban and rural areas, there are often such small shops or vendors. This method of roasting oysters is to dissolve sweet potato powder in water, mix it with onion beads, fry it in a pan, then add Shanghai oysters and soak the eggs in fish sauce.

brief introduction

Oysters, also known as oysters, oysters and oyster larvae, are also known as oysters, oyster yellow, oyster white, oyster green, oyster clams, oyster clams and so on. , belonging to the bivalve class of mollusks. "Oyster" in traditional Chinese medicine prescription refers to oyster shell. Oysters are produced at the junction of seawater or brackish water and feed on plankton.

The traditional way to bake oysters is to heat the tripod, put down the chopped green onion and stir-fry until fragrant, then evenly pour in the raw water and fry it into a round cake, about one centimeter thick, until the raw water is just cooked, that is, evenly pour in the egg paste, then put the oysters (starched with powdered water) and diced bacon on it, fry it slightly, cut it into four corners with a spatula, and fork it from the tripod. The sauce for "roasted oysters" is sand tea and fish sauce.

A detailed explanation of practice

Practice of Chaoshan folk custom grand view

Ingredients: 250g of fresh oyster, 3 duck eggs, 20g of onion, 75g of sweet potato powder, cooked lard 1 g, monosodium glutamate 1 g, 5g of fish sauce and 5g of Chili sauce respectively.

Exercise:

1. Rinse fresh oysters with clear water, mix well with sweet potato powder water, cut onions into fine particles, add monosodium glutamate and fish sauce and mix well for later use.

2. Heat a wok with a large fire, add a little lard, mix oyster cubs with powdered water into slurry, mix with a spoon, put it in the wok, then shell the duck eggs, sprinkle them on it, add lard, add Chili sauce to taste, cut the oysters in the wok with an iron spoon, turn them over with a spoon, add lard around, and continue frying until the upper and lower sides are crisp and golden. Features: delicious and crisp, crisp but not hard, crisp but not soft.