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Oyster Roast is a specialty of the Chaoshan region, and is also common on the Taiwan and Fujian sides. "The most authentic way to eat oyster brand must be with fish sauce, cut a little shredded chili pepper and green onion, eat dipped in the seasoned fish sauce, the taste of the Cantonese description of the word "right"!

Intermediate

Frying

Savory

Half an hour

Main Ingredients

Oysters 300g

Eggs 2

Sweet Potato Flour 200g

Scallion 1

Cilantro 1

Capsicum 1

Supplements

Salt

Supplementation

Salt. p>Salt to taste

Oil to taste

3 tablespoons of fish sauce

Chicken powder to taste

Pepper to taste

Steps to make oyster flapjacks

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1. Ingredients: sweet potato flour, egg, oyster flapjacks, green onion and cilantro.

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2. Ingredients for dipping: fish sauce, small red chili.

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3. Buy back the oyster boy with water soak and wash a few times, do not rub hard, otherwise it will break the oyster boy. At the faucet open the smallest flow of water, let the flowing water rinse a few times and then fish up. Drain in a strainer.

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4. Beat the eggs.

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5. Remove the head of green onion and cilantro, wash and chop.

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6. Pour the sweet potato flour into a larger bowl, add a little more water than the sweet potato flour and stir well, add the chopped green onion and cilantro, and pour in the stirred egg mixture.

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7. Score again with chopsticks and let stand for about 5 minutes.

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8. At this point, you can deal with the dipping sauce: wash and shred the chili peppers, add some green onions, serve on a plate and pour in the fish sauce.

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9. Let it sit for a while and then add the drained oysters, add some salt, chicken powder, pepper.

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10. Use a spoon to mix well again.

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11. Put cooking oil in a pan and heat it up, scoop up the oyster paste with a spoon and pour it into the pan, adjust the heat to medium, and then shake the pan back and forth a bit after frying the shape. Turn the oysters over when the top is browned and the oysters are swollen but not broken. It doesn't have to be whole and intact, just good flavor. Fry on both sides until browned and flavorful.

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13. Spatula up, fill pots, dipping sauce together with all.

Tips & warm tips

Mixing pulp do not add too much water, sweet potato flour and water ratio of 1:1,5 best.

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