Oyster meat can be said to be a classic food representative in Guangdong, especially oysters in Chaoshan and Zhanjiang along the coast, also known as oysters, which are known as "undersea milk" and are rich in glycogen, taurine, 10 kinds of essential amino acids, glutathione, vitamin A, B 1. B2.D and other nutrients, so the locals. Today, I will teach you how to fry eggs with oyster meat to make authentic Chaoshan flavor. Calcium supplementation is not only delicious, but also can promote skin metabolism and have a cosmetic effect!

First, prepare the ingredients: 300g of oyster meat, 4 earth eggs, and auxiliary materials 1 shallots, salt, pepper, raw flour and peanut oil. Prepare ingredients. Here are the detailed cooking steps! Easy to learn and authentic.

First, wash the oyster meat with clear water and drain the water. Because there is a lot of mucus in oyster meat, it is necessary to pour in a proper amount of raw powder, grab it evenly by hand, wash it to remove mucus, and then pour it into boiling hot water to scald it for about 1 minute. Take it out quickly and wash it again with cold water to prevent the oyster meat from burning.

Remove the roots from the shallots, wash and cut the shallots, and then beat the eggs; Pour some chopped green onion, oyster meat, salt and pepper into the egg mixture and stir well.

After processing the ingredients, the pot began to burn. Pour in proper amount of peanut oil and heat over high fire. First, pour half of the oyster egg liquid, stir-fry it with low heat until it is 7% cooked, then take it out and mix it with the rest of the oyster egg liquid evenly.

Put proper amount of peanut oil into the pot again for heating, then put all the oyster and broiler egg liquid into the pot again and stir-fry until they are formed, spread them into round cakes, continue to fry until both sides are golden, cut them into four parts, take them out and put them on a plate, and sprinkle with the remaining chopped green onion for eating.

Cooking skills:

Oyster meat doesn't need to be too big, but it can't be too small. Too big meat is not necessarily delicious, nor does it look good when fried. But if the oyster meat is too small, it will contain some impurities, which will not be easy to clean and affect the taste.

And the number of eggs is also particular. Homemade eggs are better, which makes them more fragrant. Choose a better egg when you buy it outside. There is also the amount of oyster meat 1: 1, which makes the fried oyster eggs perfectly combined, with meat and eggs, which can be described as the best in fresh.

And why not pour in oyster and broiler egg liquid at one time and stir fry? Because once fried, one is difficult to shape, and fried oyster meat can not be well combined with eggs