The ratio of rice to soybeans in fried oyster cakes is about four ounces to one pound of soybeans to rice when the weather is cold, and two ounces to one pound when the weather is hot. When the weather is cold, soybeans need to be soaked at least overnight. If the weather is hot, just soak it.

Sea oyster cakes are particular about the ingredients used. The soaked rice and soybeans are ground into a paste. The main ingredient must be sea oysters. Ladle the thick rice milk onto a special long iron grate, put the stuffing mixed with lean pork, celery, etc., add an oyster, pour some more rice milk, cover it and seal it. Then put it in a frying pan and fry until both sides are brown, then scoop it out.

Because of the addition of oysters, the oyster cakes are fresh and fragrant, crispy on the outside and tender on the inside, oily but not greasy. There is also a kind of poor man's oyster cake, which uses simple ingredients. It can be seen at a glance that the oyster cake and the oyster cake without sea oysters are plumper and larger. Of course, the price will also be unceremoniously more expensive. Double.

Oyster cake, also called sea oyster cake, is a traditional snack of the Han people in Fuzhou, Fujian. It has a strong Fuzhou flavor, is unique, famous and charming. Round, golden in color, with crispy shell and delicious filling, it can be eaten alone. Most people in Fuzhou make oyster cakes as a side dish for breakfast and porridge, especially oyster cakes with side paste, one dry and one thin, with a delicious flavor. It is made by wrapping oyster meat, lean pork, and celery stuffing with rice and soybean flour and frying it.