Taiwan Province Province, Fujian and other places often use oyster omelet as a non-staple food, with crispy taste and smooth stuffing.

There is an interesting story about its origin. According to folklore, in 65438 AD, the Dutch army occupied Tainan, and Zheng Chenggong led the troops from Luermen to recover the lost land. Zheng Jun defeated the Dutch army like bamboo, and the Dutch army hid all the rice in a rage. Zheng Jun was in a hurry when food was in short supply, so he simply used local materials and mixed water with clams and sweet potato powder, a specialty of Taiwan Province Province. However, books published in Chinese mainland record that oyster omelet is a snack in Fujian, which is another origin statement.

Taiwan Province oyster omelet recipe

Ingredients: fresh midges150g (washed with salt in advance), 70g of water spinach (washed and cut into pieces), and 2 earth eggs.

2.5 taels of pure sweet potato powder, 4 tablespoons of water, and appropriate amount of leek.

6 tablespoons tomato sauce, 2 tablespoons soy sauce, 2 tablespoons miso, 4 tablespoons sugar, half a bowl of water and 1 tablespoon white powder.

Practice: Mix the sweet potato powder, water and leek in material 2 in advance, and mix material 3 into sauce for later use.

Put a proper amount of oil in the pot, add fresh midges and fry until half-cooked.

Add half a bowl of material 2 and stir-fry until it is solidified and transparent.

Finally, add eggs and vegetables, fry them on both sides, and pour the sauce made of material 3 when eating.

Fujian oyster omelet

Main and auxiliary materials:

500g fresh oysters (without shell) and 4 duck eggs.

Mixed materials:

50g pork belly, 2 green garlic, proper amount of refined salt, a little monosodium glutamate and sesame oil, 50g starch (sweet potato powder) and 200g peanut oil.

working methods

1. Wash fresh oysters, remove broken shells and drain water. Dice fat meat, slice garlic, and mix dried oysters, dried starch, refined salt and monosodium glutamate into slurry.

2. Put the pan on a small fire. When the peanut oil is 80% hot, put the oyster paste into the pot, spread it out, fry it for a while, knock two duck eggs, turn the pot over and fry one side, knock two duck eggs and then spread it out and fry the other side. Stir-fry and sprinkle with sesame oil.

Authentic, crisp and delicious.