Oyster cakes are a specialty snack in Putian and Fuqing areas. They use oysters, the main raw material of seafood produced along the coast, and are delicious.

Method:

Oil oysters are not difficult to make. As long as you put a little effort into it, you can definitely make a plate of crispy, fragrant and tender oysters.

You first prepare a pan and fry it in the pan so that the heat is even so that some places are not burnt and some are undercooked.

You need to add water to the finely ground sweet potato powder and stir it into a slurry. Cut the fresh garlic or leeks into small pieces and pour them in. Add an appropriate amount of refined salt and mix well to make a dish. Then wash the fresh oysters and mix them into the vegetables. Be careful to move gently, otherwise the belly of the oyster will burst.

Put the frying pan on medium heat, scoop in an appropriate amount of oil and heat it up, pour in the ingredients and spread evenly. While frying, add some cooked oil to make the oyster omelette loose and easy to flip. Remember not to use too much heat to avoid burning.

Turn over the fried oysters on one side, add a little oil and fry again. Before serving, pour egg liquid over it. After the clear liquid has agglomerated and formed, the fragrant oyster pan-fried can be eaten hot. It can be eaten with garlic paste, spicy sand tea, hot sauce, coriander, etc. It is very delicious

Method (2):

1. Cut the pork into 6--7 cm long Put the two thick shreds into a bowl, season with salt and cooking wine, and mix well with the water and soybean flour.

2. Wash and cut the fungus into shreds, cut the magnolia slices into shreds, and boil them in boiling water.

3. Take a bowl, add soy sauce, sugar, vinegar, monosodium glutamate, clear soup, water bean powder, and mix into fish flavor sauce.

4. Heat the oil in the pot until it is cooked. Add the shredded pork and stir-fry until red. Add ginger, onion and garlic and stir-fry until fragrant. Add shredded fungus and magnolia slices and stir-fry evenly. , add the fish flavored sauce, stir-fry a few times quickly, remove from the pot and serve.

During the operation, attention must be paid to the fact that the shredded meat must be cut evenly, the taste must be accurate, the fish sauce must be added in proportion, the order of feeding must be strictly controlled, and the action must be fast to ensure the quality of the finished dish.

In addition to pork, this dish also contains many vegetables and meats, which are suitable for making various fish-flavored dishes, such as fish-flavored eggplant blossoms, fish-flavored rapeseed, fish-flavored duck cubes, and fish-flavored prawns. , fish-flavored rice chicken, etc., all taste very fresh

Oyster cakes are traditional snacks in Fuzhou and eastern Fujian. Round, golden in color, with crispy shell and delicious filling, it can be eaten alone as a snack. Oyster cakes are an extremely common snack in this old city. Most people in Fuzhou regard oyster cakes as a side dish for breakfast porridge. The oyster cakes are charred on the outside and tender on the inside, and are paired with a bowl of Dingbian paste (pot paste). The texture is so smooth that you won't get tired of eating 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 sea 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 oyster cake, which uses simple ingredients. It does not contain oysters. It uses shrimps, leeks, shredded radish and dried vegetables. My grandma made it when I was a child. I like to eat shredded radish and dried vegetables. You can tell at a glance whether there are oyster cakes with oysters or without oysters. The ones with oysters are plumper and larger, and of course the price will be unceremoniously twice as expensive.

(No pictures yet, welcome to provide.

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