The easiest way to fry oysters.

The method of frying oysters is simple and salty. The method is frying. The dishes are golden in color, tender outside and tender inside, rich in nutrition, invigorating the spleen and appetizing, which is very beneficial to prevent osteoporosis. Let's take a look at his practice with Bian Xiao.

food

Oyster (fresh) 500g

Proper amount of salt

Proper amount of lard

Proper amount of pepper and salt.

Proper amount of oil

Proper amount of flour

Methods/steps

1

Although many people like to eat fried oyster yellow, you have to take a chance to eat fresh, sweet and tasteless oysters. The better oysters in Taiwan Province Province are mainly produced in Changhua, Yunlin and Chiayi. Although the oysters in these places are fresh and delicious, they are mouth-watering.

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2

Remove impurities from oyster yellow (oyster), wash it with clear water, drain the water, sprinkle salt and marinate it to taste, and put it into flour.

Soak the oyster evenly and fry the oyster's main material yellow;

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three

Add cooked oil to wok, heat to 70% over medium heat, fry oyster yolk in oil with flour for about 1 min, and take it out immediately when the skin turns Huang Shi; When the oil reaches 90% heat, fry the oysters in the oil and put them in a plate; Bring pepper and salt when serving.

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four

Practice skills: marinate oyster yellow, put it in the fresh-keeping room of refrigerator, and then fry it, with good quality and taste; Fried oyster yellow must be heavy oil, golden in color and tender outside;

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five

Since oyster yolk is fried, 750g cooked lard needs to be prepared, but actually 75g is needed. Deep-fried in large fire, deep-fried in medium fire, and then deep-fried and colored in large fire, which looks like an oyster, crisp outside and tender inside;

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six

Note: Oysters have high water content, so they must be dried first. Pickling in advance can make oyster meat more tasty, and adding black pepper can remove fishy smell and refresh the mind. Wrap the oyster with a layer of paste or egg paste, otherwise the oil will collapse easily when frying, and the oyster will shrink due to excessive heating.

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