material

250 grams of oysters.

Whole egg 1

60 grams of corn starch

Flour 15g

Proper amount of water

Method for frying oyster yolk

Pickling: Rinse the oysters with clear water, put them in a large bowl, add 1g salt and half a tablespoon of cooking wine, gently grasp them in one direction and marinate for a while.

Preparation of crispy batter: pour starch, flour and egg liquid into a large bowl, slowly pour water and stir into a sticky batter. Be careful of sticking! Because oysters themselves are out of water, if the batter is thin, it will lead to dehydration of fried things. After the viscosity is OK, add half a tablespoon of peanut oil and stir evenly, which will make the fried products smooth and crisp. With this amount of batter, after frying 250 grams of oysters, there will still be enough batter to fry 2-3 oysters.

Heat the oil for eight minutes, roll the oysters and batter together and put them in the oil pan.

Stir-fry 1-2 minutes, then take out the pan and control the oil until it is dry.

Re-frying: Re-frying is the key step of frying oyster yellow. Heat the oil to 90% heat, pour in the freshly fried oysters, fry for another half minute, and take out.

Taste after frying: fresh and crisp.

skill

1. When the oil temperature is hot, it will explode.

2. The batter should be sticky

3. Re-frying time should not be too long, otherwise water loss will lead to tenderization.

This crispy sauce can be widely used for all kinds of fried things.