Fried scallion and oyster(xiang cong hai li jian )

Fried scallion and oyster

Introduction:

"The biological name of oyster is oyster, which is a common shellfish in the ocean. It is called oyster in south Guangdong, oyster house in South Fujian, and oyster and stone oyster in North China. In the west, oysters were once known as the milk of the sea and the divine power of the sea in the Bible;. Li Bai, a poet of the Tang Dynasty in China, has the title of "heaven and earth, oyster is the only one". Li Henian, governor of Fujian Province in the Qing Dynasty, once wrote a poem praising Japan: "the flavor of oyster house is better than that of Jiangyao.". &It can be seen that oysters are equally popular in China and the West. Oyster is delicious and nutritious. It is a treasure on people's table and is loved by people. According to food nutrition testing, oysters contain more than 50% protein and only 7% - 8% fat. They also contain a variety of trace elements and vitamins. They are known as & quot; sea bottom Milk & quot; because they look like milk after boiling soup. After eating, children, pregnant women and lactating women can contribute to the growth of bones and teeth, and can effectively prevent rickets in children. Oyster is not only a delicacy, but also has high medicinal value. According to Li Shizhen's Compendium of Materia Medica in Ming Dynasty: & quot; oyster meat is sweet, warm and non-toxic. It can be used to cure deficiency and damage by cooking, adjust the middle, relieve Dan poison, replenish women's blood, and eat raw ginger and vinegar to relieve heat and thirst after drinking. Fried food is very beautiful. It makes people thin skin and beautiful color. &Modern medical experiments also show that the aqueous solution extracted from oyster meat has inhibitory effect on tumor cells. Japanese scientists also found that oyster meat contains natural taurine, which has many functions such as reducing blood lipid, inhibiting platelet aggregation, improving human immunity, promoting metabolism and so on. On the seashore of Qingdao, you can see big stones full of oysters, which are closely attached to them. When the tide goes down, there are always coastal residents with a tool similar to a small shovel and a small bucket to dig oyster meat from the rocks on the seashore. This is what we call "Oyster yellow". Because it's wild and freshly picked up, you can wash the sea vegetables together to make soup, add a little salt, and the taste is delicious! Today, I'm going to make this delicious dish, which is to use fresh wild oyster meat, that is, "Oyster yellow", together with eggs and chives, to make a fresh change, and let them evolve into a delicious seafood meal under the magic of pan. Let's go into today's delicious food "fried eggs, shallots and oysters"

Production steps:

Step 1: first, wash the wild oyster meat to remove the shell residue on the surface of oyster meat;

Step 2: cut the chives into small pieces

Step 3: break the eggs into a bowl and break them up with chopsticks

Step 4: heat the pan, add a little peanut oil, pour the egg into the pan, and fry the egg over low heat,

Step 5: put the oyster meat and chives in the water

Step 6: use a spatula to close the egg skin that has not been baked dry around, make the egg skin evenly, wrap the oyster meat and chives, pour a little egg liquid at the bottom of the bowl on the closing mouth, turn the egg bag over the spatula, gently apply a little pressure on the egg bag with the spatula to make the egg bag shape, fry the egg bag with golden on both sides over low heat, it takes about six or seven minutes in total, and the oyster meat is mature.

Step 7: when the onion is fragrant, put it on the plate. When eating, add a little soy sauce according to personal taste;

Materials required:

Wild oyster meat: 50g

Egg: 1

Minced chives: right amount

Delicious soy sauce: 2G

Peanut oil: right amount

Salt: right amount

Notes: 1, brilliant life course, because the wild oyster meat is small, so try to use your hand to gently slide when cleaning, you can add an appropriate amount of peanut oil, so as to facilitate the oyster shell residue free. 2. The reason why the salt was not added in advance was to prevent the salt from destroying the delicious inside of the oyster meat, and the soup was precipitated too early. 3. Fried egg skin must use a small fire, so as to avoid the egg skin dry paste pot, the technique should be light. The meat of wild oyster is fresh and tender, with the fragrance of green onion and egg. It's delicious! Life also needs mutual compromise and integration, in order to achieve!

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Cong Hai Li Jian