Many Taiwanese snacks are actually substitute foods invented by the poor ancestors who were unable to eat enough. They are a symbol of poor life. It is said that oyster omelette is such a food that is popular in poor societies. Creative dishes invented under the hood.

Its earliest name is "Jianshichai". It is a traditional snack known to the older generation in the Anping area of ??Tainan. It is made of oysters, pork, mushrooms, etc. wrapped in water-added sweet potato starch. Pancakes made from miscellaneous ingredients.

There is an interesting story about its origin. According to folk rumors, in 1661 AD, when the Dutch army occupied Tainan, Zheng Chenggong led his troops to invade from Luermen, intending to regain the lost territory. Zheng's army defeated the Dutch army with overwhelming force. The Dutch army was so angry that they took away all the rice grains. In hiding, Zheng Jun was in a hurry due to lack of food. He simply used local materials to mix Taiwan's specialty oysters and sweet potato flour, add water and mix them and fry them into pancakes. Unexpectedly, they were passed down to later generations and became a popular snack in the province. However, books published in mainland China list oyster omelette as a Fujian snack, which is another theory of its origin.

Although oyster omelet can be eaten everywhere, many people still hold the concept that if they want to eat oyster omelet, they have to go to the place where the oysters are produced, such as Anping, Tainan, Dongshi, Chiayi, or Donggang, Pingtung. Go to these breeding areas that are rich in oysters, because to make delicious oyster omelette, the most important condition is to use fresh oysters. These fresh oysters are peeled and sold in the place of production. They do not need to be soaked in water due to long-distance transportation, so every oyster is delicious. Fat, huge and extremely delicious, the oyster omelette is certainly rich and juicy. However, don’t regret it if you don’t live in the production area, because modern transportation technology is developed, so even as far away as Taipei, you can eat sweet oysters delivered fresh every day.

In addition to fresh oysters, sweet potato starch is another important key to making oyster omelette delicious. There are many types of sweet potato flour, but only pure sweet potato flour can produce a rich and fragrant paste. After thickening the slurry with water in an appropriate proportion, and adding leeks, the finished product will have a sticky and chewy texture, and the pure sweet potato starch can also skillfully enhance the umami flavor of the plump oysters, making it the most perfect combination.

The selection of eggs is also a matter of knowledge. Stores that value fragrance will use dark yellow native eggs, paired with tadpole in winter and Chinese cabbage in summer, and fried with lard that can enhance the flavor. Oyster omelet, topped with sauce made from miso, tomato sauce, chili, soy sauce, etc.

With the combination of the above-mentioned various high-quality ingredients, even oyster omelette, which was originally a delicacy of the poor, has become exquisite and delicious, with a colorful taste of sweet, salty, and spicy. The mouth is full of endless aftertaste.

Oyster Omelette Recipe

Ingredients: 150 grams of fresh oysters (washed with salt in advance), 70 grams of spinach (washed and cut into pieces), 2 free-range eggs.

2.5 taels of pure sweet potato flour, 4 tablespoons of water, appropriate amount of leeks.

6 tbsp tomato paste, 2 tbsp soy sauce, 2 tbsp miso, 4 tbsp sugar, half a bowl of water, 1 tbsp cornstarch.

Method: Mix the sweet potato flour, water and chives of ingredient 2 thoroughly in advance, and mix ingredient 3 into a sauce and set aside.

Put an appropriate amount of oil in a pan, add fresh oysters, and fry them until they are halfway cooked.

Add another half bowl of ingredients 2 and fry together until solid and transparent.

Finally add eggs and green vegetables, fry both sides until cooked, then pour the sauce prepared in ingredient 3 when eating.