Practice:
Fried oyster is not difficult to cook. As long as you put a little thought into it, you can definitely make a crispy, smooth and tender fried oyster.
first, you prepare a pan and fry it with it, so that the firepower will be even, and some places will not be burnt, while others are unfamiliar.
You should stir the finely ground sweet potato powder with water to make a slurry, cut the fresh garlic or leek into small pieces, pour them in, add a proper 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, or the oyster will break its stomach.
put the frying pan on a medium fire, scoop in a proper amount of oil to heat it, and pour in the raw materials to spread it out. Add some cooked oil while frying to make the oyster fried loose and easy to turn. Remember, don't fire too hard to prevent scorching.
Fry the oyster on one side, turn it over and add a little oil before frying. Before taking out the pot, pour the egg liquid. After the clear liquid is caked and formed, the fragrant oyster fried can be eaten while it is hot. When eating, it can be served with mashed garlic, spicy sand tea, spicy sauce, coriander, etc., which is extremely delicious. < P > Practice (2): < P > 1. Cut the pork into two thick shreds 6-7 cm long, put it in a bowl, taste it with salt and cooking wine, and mix well with water and bean powder.
2. Wash and shred Auricularia auricula, shred Magnolia slices and blanch in boiling water.
3. Take a bowl, add soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder, and mix them into fish-flavored juice.
4. Heat the oil in the pan until it is medium-cooked, add shredded pork and stir-fry until red, add ginger, onion and garlic, stir-fry until fragrant, then add shredded auricularia and shredded magnolia, cook in fish-flavored juice, stir-fry quickly for a few times, and serve.
during the operation, it must be noted that the shredded pork should be cut evenly, the taste should be accurate, the fish sauce should be mixed in proportion, the feeding sequence should be strictly controlled, and the action should be fast to ensure the quality of the dish.
besides pork, there are many vegetables and meats suitable for making all kinds of fish-flavored dishes, such as fish-flavored eggplant flower, fish-flavored rape, fish-flavored duck square, fish-flavored prawn, fish-flavored broken rice chicken, etc., all of which are very fresh
oyster cakes, traditional snacks in Fuzhou and eastern Fujian. Round, golden in color, crispy in shell and delicious in stuffing, it can be eaten as a snack alone. Oyster cake is an ordinary snack in this old city. Most people in Fuzhou regard oyster cake as a side dish for breakfast. Oyster cake with tender inside and tender outside, and then a bowl of pot-side paste (pot-side paste), which is smooth and soft, makes people never tire of eating it.
The materials used in the oyster cake are exquisite. The soaked rice and soybeans are ground into slurry, and the main ingredient must be oyster. Spoon the thin and thick rice slurry onto a special long iron grate, put the stuffing made of lean pork and celery in it, add an oyster, pour some rice slurry, cover it tightly, and then fry it in an oil pan until both sides are brown. Because of the addition of oysters, the oyster cakes out of the pot are fresh and fragrant, crisp outside and tender inside, oily but not greasy. There is also a poor oyster cake, which is made of simple materials, no oysters, dried shrimps, leeks, shredded radish and dried vegetables. My grandmother made it when I was a child. I like to eat shredded radish and dried vegetables. Oyster cakes with and without oysters can be seen at a glance. Those with oysters are fuller and bigger, and of course, the price will be twice as expensive as before.
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