Baked oyster is a famous specialty snack in Chaoshan area, and it is called oyster omelet in Taiwan Province area. In small rural cities, there are often small shops or vendors selling such snacks.

The method of making oyster sauce is simple. The traditional method is to dissolve sweet potato powder in water, add chopped onion, fry in a pan, add oyster, lay eggs, and take it and dip it in fish sauce.

After China on the Tip of the Tongue broadcast an episode about Chaoshan Silverscreen Oyster Baked, foodies from all over the country came to Chaoshan for a taste. On the basis of traditional practice, new elements such as shrimp, car white and vermicelli are added to the screen oyster baking in the program, and diners can combine and match it at will according to their personal preferences.

I've also visited Silverscreen Oyster Baked, and the production method is innovative, but it seems to have lost some flavor compared with the traditional flavor. After tasting a few mouthfuls, I feel that the taste of oyster baked by my mother is more memorable, because it is full of my mother's love, which is beyond the reach of other cuisines.

My mother has a set of cooking methods for oyster roasting, and all the ingredients are carefully selected.

First of all, the sweet potato powder used by my mother to bake oysters is made by planting sweet potatoes herself, grinding them into slurry and drying them in the sun.

every year, my mother will open up a piece of land and plant sweet potato seedlings. She always says that sweet potatoes are a treasure. Leaves can be picked for cooking, and sweet potatoes can be used to make coarse grains, steamed and eaten, and can also be ground into powder pulp to make oyster sauce.

Making sweet potato powder is a time-consuming and labor-intensive project, but my mother always does it patiently step by step. She said that if the quality of sweet potato powder is not good, it will be difficult to make oyster sauce with a unique export feeling.

For this reason, she was very careful when selecting sweet potatoes, picking out the wormholes or rotten ones, washing them and draining the water on the surface. Then crush the sweet potato with a blender, add water to dissolve it, pour it into a filter screen, and squeeze out the water in the filter screen by hand, which will be sweet potato powder after precipitation. Leave it for about 12 hours, pour off the water on the upper layer, scoop the sediment left at the bottom into another container, add water on the top layer to continue soaking, change the water once a day, and repeat this for 3-5 days to rinse off the impurities inside. Drain the sediment, knead it into small pieces, and air it. When the sun is sufficient, it can be dried and put away in one day.

with pure white sweet potato powder, you can prepare other ingredients.

Mother used lard when frying oysters, which made the fried oysters more crisp and fragrant, and the ingredients must be fresh.

raw materials: oysters, sweet potato powder, coriander, onion, duck eggs, salt, lard, pepper, fish sauce and monosodium glutamate.

Step:

Step 1: Chop the onion, cut the parsley into sections, and put it on a plate for later use

Step 2: Wash the fresh oysters and put them in a sieve plate to control the moisture for later use

Step 3: Beat two duck eggs in a bowl and mix them evenly

Step 4: Add water to the sweet potato powder and mix them thoroughly, then pour in the oysters, and add a little salt, pepper and monosodium glutamate.

step 5: add a spoonful of lard to the pan, heat it, pour in two spoonfuls of oyster paste, pour in egg liquid after caking, and then turn it over with a spoon.

Step 6: Continue to fry until both sides are crisp and golden yellow, and then serve.

Step 7: Sprinkle coriander, dip in the sauce mixed with fish sauce and pepper, and chew it crispy and smooth, and the oyster meat will burst into juice, which is delicious!

When frying oysters, you need strong fire and thick oil to ensure that the fried oysters are crisp outside and tender inside. Moreover, when flipping, you should also pay attention to it. If you don't control the temperature well, you will easily fry it if you don't turn it in time. And turn it over too early, and the ingredients are not cooked. This is a technical activity, which requires constant proficiency in the precipitation of time.

how about the crispy but not hard, crispy but not soft, and full of delicious oyster flavor? Would you like to have a taste?