Deep Fried Sea Oyster Cake with Seaweed

Sea oyster cake, Fuzhou and Fuqing area traditional specialty snacks. Round, golden in color, crispy shell, delicious filling, can be eaten alone as a snack.　　Most people in Fuzhou take the oyster cake as an early morning congee dish. The oyster cake with burnt outside and tender inside, and a bowl of Dingbian paste (pot-side paste), is so smooth and soft that you will never get tired of eating it.

Ingredients

Main Ingredients

80 grams of fried flour

Accessories

Measured amount of seaweed Measured amount of fine scallions Measured amount of cabbage

Seasonings

Measured amount of salad oil Measured amount of salt 370 grams of water

Measured amount of seaweed Sea oyster cake practice and steps

1.Material collection picture

Tips

1, be sure to control the amount of, do not overflow the spoon, or the deep-frying process will be tightly wrapped in the spoon. The process will be tightly wrapped in the spoon should not fall off, but also affect the finished product beautiful.

2, the pot should be hot, the oil temperature should be enough, the spoon should also be heated over the use, and then the whole medium heat, these are my tips for oysters.

3, oyster cake powder is bought from Fuqing, it is said that a lot of local places to sell this powder, when the old man across the street to teach did not say to put the deep-fried powder, but I according to the instructions or add 30% of the amount of the fact that this is a must, the fried texture is really crispy outside and inside the tender ah, if you do not put it can be, but the texture is not so crispy.

4, you can also grind your own ah, rice and soybean ratio control in 7:3 appropriate.

5, don't like to have filling, you can also add chopped scallions directly into the rice batter, and then scoop the batter directly into the frying, it's just as good, we also called oyster cake here

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