Fried oyster in Xiamen(min cai sha men ke zai jian )

Fried oyster in Xiamen

Introduction:

"Although it is found in eastern Guangdong and Taiwan, it is generally regarded as Fujian cuisine. Oyster is Minnan dialect, oyster is oyster, baby is small. Oysters are oysters. There are many kinds of oysters. There are more than ten kinds of oysters used for eating raw in foreign countries. Their shapes and colors are different, and they are basically big and thick. To make oyster fry is not to choose the usual oyster, but to use a very small oyster. Although the oyster is not elegant, it is well cooked and tastes first-class. Oyster fry is one of the classics. Guangdong, Fujian and Taiwan have different ways of doing things. Today, I'd like to do a classic Fujian Xiamen way of doing things. "

Production steps:

Step 1: main raw materials: oyster, egg, garlic, sweet potato powder, pepper, oil.

Step 2: add garlic leaves and pepper into oyster and mix well.

Step 3: sift in sweet potato powder and mix well.

Step 4: break the eggs.

Step 5: heat the pan and drain the oil.

Step 6: pour into oyster and fry for 5 minutes.

Step 7: add the egg.

Step 8: turn over and fry for 1 minute after solidifying at the bottom, the transparent color of sweet potato powder has become.

Step 9: when eating, like to match tomato sauce, chili sauce of any choice.

Materials required:

Oyster: 250g

Garlic leaf: 50g

Eggs: 2

Sweet potato powder: 30g

Oil: 12g

Salt: 1g

Pepper: 3 G

Ketchup: 10g

Chili sauce: 10g

Note: 1. The water content of oyster is large, so it is not necessary to use water to adjust the pulp. Directly sieve the sweet potato powder into oyster. 2. There is salt in oyster, so the salt should be reduced. 3. Why sweet potato powder? Because of the soft and tender taste of sweet potato powder, it won't make a fuss. 4. The amount of sweet potato powder is more elastic. Cantonese use it more than Fujianese use it less. The taste is slightly different. 5. It's not easy to grasp the heat of scallion, but garlic leaves are very fragrant no matter how. So I still think the best recipe in Xiamen is garlic leaf. 6. Don't use too much force to wash the oyster. Keep the oyster intact. It will smell fishy if it is broken.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Min Cai Sha Men Ke Zai Jian