How to fry Chaoshan oyster(chao shan hao lao ru he jian chu su cui bu ni kou )

How to fry Chaoshan oyster

Introduction:

"Oyster brand has a history of hundreds of years in Chaoshan area. Its reputation is well-known. It is a classic Chaoshan dish that overseas Chinese never forget. It represents the taste of their hometown. In the past, when they worked in Guangzhou, they missed oyster brand most, which is also authentic. Unfortunately, they haven't eaten anything comparable to home. The main reason is that the fresh oyster is not fresh enough, and it's not fat enough. The seasoning and method of frying are also slightly different It's different. At that time, I would miss all the famous snacks in my hometown

Production steps:

Step 1: wash the fresh oysters with clean water, put them into the sieve and drain the water

Step 2: add salt, monosodium glutamate and sweet potato powder, beat in the eggs and mix well, so that all the fresh oysters are permeated with the powder (don't put too many eggs, it's not greasy to eat, of course, if you like eggs and duck eggs, you can also ha)

Step 3: mix well to form a paste, no need to add water, use the fresh oyster's own water

Step 4: spoon in your favorite chili sauce and mix it well. (here, the traditional Chaoshan oyster sauce doesn't add chili. As modern people's tastes become more and more diversified, more and more people are mastering and adjusting the ingredients of oyster sauce.)

Step 5: wash the green onion, and use the white part as well. Chop and add it to the fresh oyster paste. The added green onion tastes more delicious. You can also add chopped coriander in it

Step 6: first, heat the non stick pan with high heat to enough heat, so as to ensure the crispness of the oyster. Add lard, stir the fresh oyster paste and pour it into the pan, and then evenly cover the pan

Step 7: change to medium heat, you will hear creaking. When the paste becomes golden, it starts to crisp and the oyster becomes transparent. At this time, if you want to turn the whole piece over, turn it over from the bottom of the oyster with the help of two spatulas. You can also cover the pan with a flat plate larger than the area of the pan. Turn the oyster onto the plate and slide it into the pan. However, it's troublesome and not easy to complete the whole piece. The simplest way is to do it The method is to use a spatula to cut the oyster brand into pieces, then turn it over, and add a proper amount of lard around, and continue to fry (the lard in the middle is similar to floating frying, the oyster brand will be very crispy and fragrant)

Step 8: fry until both sides are crispy and golden. Serve on a plate. Serve with coriander leaves and fish sauce

Materials required:

Fresh Oysters: 500g

Sweet potato flour: 4 tbsp

Eggs: three small ones

Chili sauce: 1-2 teaspoons (Li Jinji Guilin flavor)

Salt: 1 teaspoon

MSG: 1 teaspoon

Scallion: right amount

Lard: 3-4 teaspoons

Coriander: moderate

Fish sauce: moderate

Note: fish sauce can also be directly sprinkled on the fried oyster sauce, and then sprinkled with a little pepper, but not too much, to avoid too salty, try to choose sweet potato powder, good potato powder fried oyster sauce taste more elastic) (no lard, use peanut oil, corn oil instead, but with pig oil fried oyster sauce is more fragrant)

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Chao Shan Hao Lao Ru He Jian Chu Su Cui Bu Ni Kou