Oyster is a Hokkien word that refers to oysters.

Oyster omelette is often made as a non-staple food in Taiwan, Fujian and other places. It has a crispy texture and a smooth filling.

There is an interesting story about its origin. According to folk rumors, in 1661 AD, the Dutch army occupied Tainan. Zheng Chenggong led his troops from Lu'ermen to regain the lost territory. Zheng's army defeated the Dutch army with overwhelming force. The Dutch army was so angry that they hid all the rice and grain. When Zheng Jun was short of food, he came up with an idea. He simply mixed Taiwan's specialty oysters and sweet potato flour with water and fried 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.

Taiwanese 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 the pan, add fresh oysters, and fry them until they are halfway cooked.

Add half a 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.

Fujian Oyster Omelette

Main and auxiliary ingredients:

500 grams of fresh oysters (without shell), 4 duck eggs.

Ingredients:

50 grams of pork fat, 2 green garlic, appropriate amount of refined salt, a little MSG, sesame oil, 50 grams of starch (sweet potato powder), 200 grams of peanut oil.

Method

1. Wash the fresh oysters, remove the broken shells and drain the water. Cut the fat meat into cubes, slice the garlic, mix with the aged oysters, dry starch, refined salt and MSG to form a paste.

2. Place a pan on low heat, add peanut oil and heat until it is 80% hot. Add the oyster milk to the pan, spread it flat and fry for a while. Crack two duck eggs in, spread them flat and then flip the pan and fry one side. Crack two more duck eggs, flatten them and fry the other side. After frying, drizzle with sesame oil and serve.

Features: Authentic, crispy noodles, tender inside, delicious and delicious.