Oyster sauce(jie mi she jian mei wei hao lao )

Oyster sauce

Introduction:

"China on the tip of the tongue 2 shows all kinds of delicious food in China one by one. For a standard food, it's not limited to the food in China's eyes. It's a professional food to ponder and taste these delicacies. If you ponder, taste and make your own delicacies, it's a professional food of bone ash grade. Ha ha As a professional eater who claims to be a bone ash, I'd like to decipher the delicious seafood "Oyster brand" in the second episode of "China on the tip of the tongue 2". Oyster sauce is a special local snack in Chaoshan, Guangdong Province. It's called oyster sauce in Taiwan, and oyster cake in Weihai. It's the same way. I made a mini version of oyster sauce before. After reading tip of tongue 2, I decided to decipher the taste of oyster sauce again. "

Production steps:

Step 1: main ingredients: Oyster 500g, by-products: sweet potato powder 200g, 2 eggs, chives 50g, seasoning: salt, pepper, lard, chili sauce

Step 2: Rinse oysters with water and set aside

Step 3: take a container, pour the sweet potato powder into the container, add appropriate amount of water, rinse and mix evenly into a paste, then add salt and pepper into the sweet potato paste

Step 4: pour oyster meat and chopped chives into the paste, and then stir gently

Step 5: heat the pan, add lard, when the oil is 50% hot, put the oyster paste into the pan and fry it over low heat

Step 6: after frying a little set shape, scatter the eggs and pour them on the top, fry them on one side, then turn them over and fry them on the other side. When they are mature, they can be put on the plate

Materials required:

Oyster meat: 500g

Sweet potato powder: right amount

Eggs: right amount

Chives: right amount

Salt: right amount

Pepper: right amount

Lard: right amount

Chili sauce: right amount

Note: 1, oysters should be cleaned, some oyster meat with small oyster shell, must be clean, avoid eating hurt to the mouth; 2, sweet potato paste must be fully stirred, don't agglomerate, scoop into a line with a spoon can; 3, fried when the fire is not too fierce, to prevent burning, but also not too cooked.

Production difficulty: Advanced

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jie Mi She Jian Mei Wei Hao Lao