Sea oyster cake, commonly known as oyster cake, is a kind of Fujian-style food, which is popular in Fuzhou, Putian and Ningde along the eastern coast of Fujian. Sea oyster cake is a fried snack with rice flour (pulp) and soybean flour (pulp) as raw materials. The taste is crisp and delicious, it looks like a circle, its color is golden, and its shell is crisp and fresh, so it can be eaten as a snack alone. Can also be served with dingbian paste, porridge and so on.

raw materials: rice flour (pulp) and soybean flour, mixed with onion, cabbage, laver, meat, oyster, spiced, pepper and monosodium glutamate. When frying, put the rice paste into the concave ladle of the mold, and sandwich the stuffing and oyster.

The specific steps are as follows:

1. Wash the mold of fried oyster cakes for later use.

2. First, mix rice flour and soybean flour with water to make rice slurry, and then add salt, chicken essence, spiced powder and soy sauce to cabbage, laver, meat and onion, and stir and marinate for later use.

3. Then heat the pan, pour in the oil and heat it to seven layers; Put the mold in an oil pan and heat it (to prevent the oyster cake from sticking to the mold); Take out a spoonful of rice paste, lay flat the bottom of the mold, put the pickled vegetable stuffing and add Shanghai oyster, then press it down slightly,

4, then scoop a little rice paste to cover the stuffing and sprinkle with peanuts.

5. Put it in an oil pan and fry it on low heat (the oil must be over the oyster cake); When frying for a minute or two, when one side bulges, the oyster cake will naturally be demoulded, and then it will be turned over and fried until both sides are golden, and the oil can be drained, and the oyster cake can be fried repeatedly. (Practice 3~ Practice 5)

6. When frying oyster cakes, turn them with a strainer from time to time to prevent them from burning; When the oyster cake is fried to golden brown, you can remove the oil and enjoy it when it is slightly cool.