Ingredients

Main ingredient: 200g of fresh oysters, 4 eggs

Ingredients: 2 cilantro stalks, 50g of sweet potato starch, 1/2 carrot, 1 parsnip

Seasoning: 1 tablespoon of garlic chili sauce, 1 tablespoon of oyster sauce, 1 teaspoon of salt, 30g of sugar,

Preparation

Beat the eggs, chop the parsnip, and carrots Peel and shred the carrots;

Practice

1. Wash the fresh oysters, add oyster sauce; scrunch and marinate for 15 minutes;

2. Add an appropriate amount of water to the sweet potato starch; stir to form a uniform batter;

3. Put a pan with an appropriate amount of oil and fry the marinated oysters until they are cooked to seven minutes; pour in the batter in step 4, and spread it out to form a round pancake;

Main ingredients: 4 oysters, 2 green onions, 2 eggs

Accessories: Ingredients: Ingredient 1: 2 tbsp cornstarch, 2 tbsp groundnut flour, 1 cup of water, a pinch of salt; Ingredient 2: a pinch of Koolong Soy Sauce, 1/2 tbsp of monosodium glutamate, 4 tbsp of ketchup, 1 tbsp of sugar, 1/4 tsp of salt, 1 tbsp of Japchae rice flour, 1/2 cup of water

How to make this recipe: Wash oysters, and wash the Chinese cabbage, Cut the cabbage into small pieces. Put a few oysters in a pan, fry them in a little oil, mix the ingredients of Ingredient 1 into a batter, pour a little into the pan, and when it solidifies, crack an egg into it and fry it half-cooked. Then add a little cabbage on top, turn over and fry until cabbage is cooked. Lastly, stir-fry Ingredient 2 in 1 tbsp oil and pour a little on top of the oyster omelette. Ingredients:

Main ingredient: 200g fresh oysters, 4 eggs

Applications: 2 cilantro stalks, 50g sweet potato starch, a handful of tapioca. carrots 1/2, parsnips 1

Seasoning: 1 tbsp oyster sauce, 1 tbsp garlic chili sauce, 1 tsp salt, 30g sugar

Preparation:

Eggs beaten, parsnips finely chopped, carrots peeled and julienned;

Practice: Wash the fresh oysters, add oyster sauce; marinate for 15 minutes after grasping; add sweet potato starch with a suitable amount of water; mix into an even batter; mix in a pan to form a smooth, even, and smooth batter; mix in a bowl to form an even, even batter. Even batter; pan add a proper amount of oil, marinated oysters into the frying until seven minutes cooked; pour in the batter in step 4, spread into a round pancake; when the batter begins to solidify put in the shredded carrots; wait until the sweet potato starch is completely transparent, along the edge of the pour into the beaten egg; wait until the egg is about to be completely solidified, sprinkle with chopped green onions and chopped cilantro, frying until completely solidified; garlic sauce into a bowl, sprinkle with some cilantro, dipping food Pour the garlic sauce into a bowl, sprinkle some cilantro and dip the oyster omelette into it. Ingredients: 500 grams of fresh oysters (without shells), two eggs, a little green onion.

Two green onions, salt, monosodium glutamate, sesame oil, 50 grams of dry starch (groundnut flour), 200 grams of peanut oil, seasonings: sweet and spicy sauce.

Practice

Wash the fresh oysters, pick the broken shell, drain the water. Pour a little peanut oil, sliced scallions and oysters, dry starch, salt, soy sauce and mix well into a paste. Pan placed on a small fire, under the peanut oil burned eighty percent of the heat will be oyster paste down to the pan, flatten, fry for a while, into the green onions, flatten and turn the pan to fry one side, the top of the two eggs and then flatten and then fry the other side. After frying, drizzle with sesame oil to finish.

Features: small, fat and tender, original flavor, fresh and tasty, inexpensive. Ingredients: Ingredient 1: 150g of fresh oysters (pre-washed with salt), 70g of coriander (cleaned and cut off), 2 eggs.

Ingredients 2: 2.5 taels of sweet potato flour, 4 tablespoons of water, green onions.

Ingredients 3: 3 tbsp sweet chili sauce, 3 tbsp tomato paste, 2 tbsp soy sauce paste, 2 tbsp miso, 4 tbsp sugar, ? bowl water, 1 tbsp cornstarch.

How to make the sauce: Blend the sweet potato starch, water, and chives beforehand, and mix ingredient 3 into the sauce.

Add the oysters to the pan with the oil and fry until cooked through.

Add half of the ingredients to the pan and fry until solidified and transparent.

Finally, turn the pancake over and put the egg and green vegetables on it, fry both sides, and pour the sauce made from Ingredient 3 over the pancake when you eat it. Oyster omelette in the Chaoshan region, also known as oyster brand, after a long period of evolution, the formation of local characteristics of the snack.

The difference between Oyster Omelette and those from other regions lies in the requirement of "Big Tripod Fierce Fire and Thick Oil", which means that the pan used for oyster omelette frying should be big and thick, and the fire should be strong in order to ensure the temperature is high enough. "This is the most traditional way to use lard to fry oyster brand (Chiu Shan area calls lard "鴨").

The reasons for using lard are: 1. Using lard to fry food has an irreplaceable special flavor compared with vegetable oil, which can enhance people's appetite; 2. Since lard has a higher boiling point than vegetable oil, it can ensure high temperature, and the higher the frying temperature, the crisper the oyster brand will be, so that it can really achieve a crispy texture on the outside and a tender taste on the inside; 3. Potato starch and other starch used for mixing oysters will easily scorch if there is not enough fat, so Chaozhou oysters will be more prone to burntness. 3. Starch such as potato starch used for oyster mixing is easy to scorch when there is insufficient grease, which is known as "big oil" in Chaoshanese, i.e. the absorption rate of grease is very high, and the amount of animal fat used is in fact more economical than that of vegetable oil.

Another special feature of Chaoshan oyster brand lies in the condiments. The main ingredients of oyster brand are oysters, potato flour and eggs, which are more or less the same in each region, while the seasonings used for flavoring are related to the eating habits of the region. In Chaoshan region, sacha sauce is mixed with fish sauce and poured on the fried oyster rolls with coriander (cilantro). The spiciness of sacha sauce, the freshness of fish sauce, and the special flavor of coriander form an inexpressible deliciousness, coupled with the crispness, crunchiness and tenderness of the oyster rolls, as well as the fragrance of the egg. It deserves to be the representative of Chaoshan cuisine.

Main Ingredients: 250g fresh oysters, 3 eggs, 75g potato flour, green onion (or garlic)

Main Ingredients: fish sauce, salsa, coriander leaves

Methods: Firstly, remove the shells of fresh oysters, and rinse them well with clean water. Chopped green onions, eggs shelled and beaten for use. Szechuan tea sauce, fish sauce, stir well to be used. With a high flame hot skillet, add a little lard, there is enough heat, oyster, potato flour, green onion mixed into a paste, with a spoon and then mix the pan, and then add lard frying, until the batter solidified molding. Use an iron spoon to cut off and divide the oysters into pieces, then turn them over, add lard all around and continue frying. Pour the beaten egg on top and fry until the top and bottom sides are crispy and golden brown. Serve on a plate, sprinkle with coriander leaves and drizzle with fish sauce according to personal taste. Note: There is no fixed amount of ingredients, so you can add or subtract according to your personal preference. In addition, this traditional recipe is delicious but calorie-laden, so you should eat it sparingly and drink tea afterward to remove the grease.

Features:

Characteristics:

They are fresh and crispy, not hard, crunchy but not soft.