There are many ways to eat oysters. It is best to choose oysters with a uniform and smooth shell, which are not contaminated with black mud. They must be fresh to taste delicious.

1. Fried oyster locust, a traditional dish in Dalian, is crispy outside and tender inside. It is delicious.

The main ingredient is oyster meat.

The ingredients are eggs.

Seasoning salt, beer, pepper, salt and pepper, starch and flour.

Practice:

1. Ask the stall owner for more original soup when buying fresh oyster.

2.? Put water into the pot, boil the oyster meat, blanch it until the oyster meat shrinks slightly, and then take it out.

3. Add salt and pepper to the scalded oyster meat and marinate for a while.

4. Mix eggs, flour and starch with beer at a ratio of 1:2 to make a paste, and it is better to stir it with chopsticks and let it flow straight down.

5. put oil in the pan, and when the oil temperature is 5% to 6% hot, wrap the oyster meat evenly, fry them in the pan one by one until they are golden and float, and take them out. After the oil temperature in the pot rises again, fry the oyster in the pot again to remove the oil control. Serve with salt and pepper.

key points of production

? Don't take too long to blanch the oyster. You can take it out after scalding it to a miniature surface. This step is mainly to shrink the oyster meat, which is convenient for hanging and frying.

·? You must choose fresh oyster meat, so as to ensure the taste and taste of this dish.

·? When hanging paste, you can also dip the oyster meat in flour, roll the bread crumbs with egg liquid and fry them. The food mixed with beer has the malt flavor of beer, and the beer itself contains yeast, so the food fried with it will become very fluffy.

·? When frying oyster meat in the pot, the oil temperature should be 5% to 6%, and it can be taken out after frying until both sides are golden, and then fried again to make it tender outside. Prevent the oyster meat from coming off the paste when the oil temperature is too low.

delicious tips

? This is a traditional old dish in Dalian, which often appears on the dining table of Dalian silver families, especially during the Chinese New Year.

·? To make fried oyster meat, you usually choose a slightly larger one, which is easy to shape and beautiful.

second, oyster soup-the soup is delicious, and the oyster meat is smooth and fresh.

The main ingredient is oyster meat, and the ingredients are tofu and eggs

Onion ginger, instant laver

seasoning salt, cooking wine, pepper, pepper oil and water starch.

Practice

1. Rinse the oyster meat for later use, cut the tofu into dices, blanch it with boiling water, remove it, and break the eggs for later use.

2. Add Jiang Mo, the chives in oil, add soup after cooking wine, and add diced tofu to boil after the fire.

3. Skim off the floating foam in the boiled soup, add salt and pepper to taste, add water starch several times to hook the soup to your satisfaction, add oyster meat, instant laver, beat in the egg liquid, and sprinkle with pepper oil to serve.

key points of production

? Add some salt to the water when the tofu is blanched, which can remove the beany smell and add some base flavor to the tofu.

·? When thickening, because the firepower at home is limited, water starch should be added several times until the thickening juice is thin and suitable.

·? Oysters like to eat tender ones, so they can be added after the soup is finished. It is best to add oyster seeds later to prevent them from shrinking and affecting the taste.

delicious tips

? This soup is especially popular in winter, and all the umami taste of oyster is locked in the soup. Many local people in Dalian also like to use oysters to make dough soup, which is basically similar to this practice.

·? You can also add some small vegetables or other little seafood to this soup according to your own preferences, which will be more "fresh and fresh"!