Tip of tongue 2(she jian zhi hao lao )

Tip of tongue 2

Introduction:

Production steps:

Step 1: break up the eggs, wash the fresh oysters, wash the chives and parsley, and chop them up.

Step 2: cut the lard into 3 cm cubes and put it directly into the SUPOR fine pottery healthy frying pan without oil smoke. After the oil is decocted over medium heat, slowly boil it over low heat until the appearance turns golden yellow, the volume obviously shrinks and the appearance does not scorch.

Step 3: pour out through the diversion port beside the pot body, filter out the oil residue and leave only lard.

Step 4: put dried oyster in the container, add sweet potato powder and oil, grasp the plate evenly by hand to make a paste.

Step 5: add chopped chives and coriander, pour in fish sauce and mix well.

Step 6: heat the pan, pour in the cooked lard (80ml), turn the pan to make the oil evenly cover the bottom of the pan, pour in the oysters, quickly turn the pan (or use a shovel to spread the batter into a uniform circle).

Step 7: fry over medium heat until the bottom is slightly set, pour in the egg (half a minute later), pour in some lard, turn over, fry until the surface is slightly yellow, and the egg is cooked.

Step 8: let's have a look at the finished product. Is it tempting??

Materials required:

Fresh oyster: 200g

Egg: one

Sweet potato powder: 85g

Chives: one

Lard oil: 300g

Fish sauce: 5ml

Coriander: one

Sha Cha sauce: right amount

Garlic sauce: right amount

Oil: 10ml

Note: Super wordy: * pig oil, not fat, but the belly of the pig into strips of fat. Slate oil generally refers to this kind of raw fat, a large sheet, with film wrapped oil. This is for lard. **When preparing oyster paste, pay attention to the consistency of the paste and try to control more water in the fresh oysters.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: spiced

Chinese PinYin : She Jian Zhi Hao Lao