How to cook oyster omelet in Quanzhou?

Oyster omelet originated in Quanzhou and is a classic snack in southern Fujian and Taiwan Province Province. In the past, it was the staple food of fisherm

How to cook oyster omelet in Quanzhou?

Oyster omelet originated in Quanzhou and is a classic snack in southern Fujian and Taiwan Province Province. In the past, it was the staple food of fishermen by the sea. In the days when they are not full, cakes fried with starch, oysters and some vegetables are very cheap for fishermen and can be a meal instead of food. Its earliest name is "fried food chase", which is a civilian snack made by the older generation in Anping, Tainan.

Nowadays, this snack is no longer for satiety, but the protagonist of street night market snacks in southern Fujian. Many people like it because of its unique taste, fresh oysters, crispy fried egg cakes and delicious sweet and spicy sauce, which is the favorite flavor of Minnan people.

Before 2007, few outsiders knew this traditional snack except people in Taiwan Province Province and other places in southern Fujian. What really made it popular in the north and south of the river was a Taiwan Province province series "Corner meets love". With the fire of the series, this snack began to become a household name. Now it is sold not only in the coastal areas of southern Fujian, but also in major cities across the country.

Oyster omelet

Ingredients: 250g shelled oyster, 3 leeks, Chinese cabbage 1 tree, egg 1 tree, 30g cassava flour and 90g water.

Sauce: 20g Chili sauce, 5g garlic Chili sauce and a little corn starch.

Quantity: 1 serving

1, the materials and sauces are ready;

2. Wash oysters, drain water, chop leeks, cut Chinese cabbage into small pieces, take vegetable leaves and eggs and beat them into egg liquid, and mix raw cassava powder with clean water, with the water-powder ratio of 3:1;

3. Heat the pan, pour in the vegetable oil, and pour in the oysters and stir fry quickly;

4. Add the prepared powder and stir-fry until it is solidified and transparent;

5. Pour in the egg liquid;

6. Then add Chinese cabbage;

7. Turn over and fry until both sides are cooked.

8. Pour Chili sauce, garlic Chili sauce and water starch into another pot and bring to a boil.

9. Pour the cooked sauce on the oyster omelet and serve.

Key operation points:

1, make oyster omelet must choose cassava flour, because it is very sticky, so make oyster omelet in a non-stick pan at home, be careful when turning it, it is easy to stick together;

2. The ratio of water to raw cassava flour is very particular, and the general ratio is 3: 1. The oyster omelet fried in this proportion is transparent and has a particularly smooth taste;

If there is no Chinese cabbage, you can add seasonal vegetables.

Hello, I'm midnight food store, the forgetful boy who loves to cook delicious food.

As an out-and-out Minnan, I have the memory of oyster omelet since I was a child. Born in an island, I have been familiar with all kinds of seafood since I was a child, and oysters are one of them. Freshly salvaged oysters only reveal their delicious insides when their shells are pried open. Moreover, almost every family will cook this kind of oyster omelet in southern Fujian, and they all have their own unique secret recipe. The most delicious thing is the taste of home.

Next, I will share my oyster omelet with you. It may not be the most authentic oyster omelet in Quanzhou, but it is the best oyster omelet in my mind. I hope you like it.

Oyster omelet

Raw materials:

A bowl of sweet potato powder, water (two-thirds bowl), oysters, garlic sprouts, eggs, sweet and spicy sauce.

Steps:

1. Soak the larvae in salt water and wash them for later use. Soak them in salt and gently knead them in order to clean the sediment and dirt in oysters. Salt water also has the function of removing fishy smell.

2. Chop garlic seedlings for later use.

3. Mix the sweet potato powder with water and stir for later use.

4. Pour the oil into the pot and let the oil spread evenly at the bottom of the pot.

5. fry the larvae and garlic seedlings in the pot, and you can start laying eggs when you see the larvae shrink.

6. Put the eggs in and let the yolk cover the larvae and garlic seedlings.

7. Put the mixture of sweet potato powder and water into 2 spoonfuls and fry for about 3 minutes until both sides are golden. In Xiamen, coriander and sweet and spicy sauce are used, while in Taiwan Province Province, lettuce is used instead.

Tips: 1. How to clean oysters?

Anyone who has bought larvae knows that larvae are very soft ingredients, and it is easy to crush them if you use too much force. The correct way is to soak oysters in cold water, add salt to the water, or add baking soda or sweet potato powder, and the effect is the same. Salt, baking soda and sweet potato powder can remove some impurities and earthy smell from larvae. After soaking for about 20 minutes, drain the water and rinse with clear water for about three times.

Restaurant style fried oysters

Chop the garlic sprout into small pieces, wash the oyster, drain the water, put the garlic sprout into a bowl with monosodium glutamate, chicken powder, oyster sauce, rice wine, sesame oil, pepper and ginger juice, and mix well. Add oysters and appropriate amount of sweet potato powder and mix well.

Heat the pan, put oil in it, not too much, but 60% hot. Add the mixed oysters, fry them, pick them up with chopsticks, turn them over, fry them until cooked, smooth them with a spoon, pour in a circle of eggs, add a little oil, fry them until golden, pour some sweet and spicy sauce on them, and serve.

Delicious food is ready. If you don't understand it very well, you can watch it on my homepage and watch a video. I hope it helps you.

What is love in the world?

Only food can't live up to it!

Food is like life.

Need to savor it slowly

Not to taste all kinds of food.

But also to have fun in life.

There is both pay and gain on the tip of the tongue.

You can taste the real taste of this world.

Today's work

Minnan oyster soup

Delicious and tender

Food in Fujian people's hearts

Hello, everyone. Nice to meet you. Today, I cooked a classic Minnan dish at the request of the subject. For us Fujian people, frying oysters in Minnan dialect is certainly no stranger. One of the classic traditional snacks, mainly oysters. In cooking techniques, we need to pay attention to the dehydration and frying shape of oysters, which is what everyone needs to pay attention to.

Oyster has the reputation of "milk in the sea", which is rich in nutrition and contains very high zinc. Very suitable for dietotherapy, blood deficiency, anxiety, spontaneous sweating, night sweats, nocturnal emission and other diseases after a long illness.

Minnan oyster soup

Ingredients: garlic sprouts, eggs, oysters and sweet potato powder.

Accessories: tomato sauce, salt, chicken essence, pepper and ginger.

Step 1: Cut the garlic seedlings into small pieces.

Step 2: Clean the oyster, remove the shell inside, then drain the water, then pour it into a bowl, add garlic sprouts, salt, chicken essence and pepper and stir well.

Step 3: After the jellyfish are stirred, pour in sweet potato powder, with more sweet potato powder. When stirring, the action should be light to prevent jellyfish from cracking due to excessive action. Adding more sweet potato powder is to increase the taste. 2. Prevent dehydration.

Step 4: Break the egg.

Step 5: Put the right amount of oil into the pot and fry the oysters on both sides. (Oysters wrapped in sweet potato powder will be fried in a pot. Don't put it aside and fry it later. )

Step 6: After the oysters are fried to golden brown, pour a little oil around them. Then pour the egg mixture around, fry it into a cake and cook it thoroughly on both sides.

Step 7: Decorate the dishes and squeeze in the right amount of tomato sauce to improve the taste.

I hope you like this job.

This dish is one of the most classic dishes. Its main characteristics are freshness, freshness of one oyster and freshness of two eggs. Both are fresh, and the so-called freshness is even more delicious. Bite down, the delicious taste of oysters fills the whole mouth, and it feels great.

Enjoy food, eat happily, pick up fun, a story, a glass of wine, feel food, taste life, and bring you many delicious surprises. I hope you will always be there. Share my own cooking method of frying oysters.

1. Wash and drain the oysters for later use, and dissolve the sweet potato powder with a little water in advance. Cut some garlic flowers for later use.

2. Pour the oysters into the mashed sweet potatoes, add garlic, salt and appropriate amount of pepper, and stir well for later use.

3. Prepare a pot and add oil when it is hot. Pour in oysters at an oil temperature of about 50% and spread them out quickly with a shovel. Turn to low heat and fry until one side turns yellow. Continue to fry after turning over. You can gently press the oysters in half with a shovel.

4. Prepare two eggs and pour them evenly on the oysters. Fry the eggs until golden brown and serve.

Remember to put some sweet and spicy sauce on the plate.

I hope sharing is useful to you. Personal practice is for reference only. Huck [yi tooth]

Not much to say, too lazy to type. . It's fried casually. It's delicious.

There are generally two kinds of fried oysters in Quanzhou, yellow oysters and black oysters. Yellow oysters are relatively small and expensive. They shrink badly after being fried, and are basically black. And oysters are also divided into rope oysters and stone oysters. Oysters are produced along the coastal lines from Huian to sturgeon, Shijing, Jinjing, Shenhu and Dongshi, with different quality and taste. Now it's basically oyster and oyster fried. And it must be fried in pig to taste good. The key to stir-frying is the quantity and quality of sweet potato powder, which is fried loosely. When you arrive in Xiamen, Zhangzhou and Chaoshan, you will be fried into cakes and clams.

Oyster fried, also called oyster fried, is called Oua fried in southern Fujian. It is a special dish in southern Fujian and Taiwan Province Province, and often appears in the prosperous areas such as Zhongshan Road in Xiamen and West Street in Quanzhou. You can find it in restaurants and food stalls. There is an old brand in Jukou Street, Xiamen, and one in 30 yuan. Personally, I feel a little thin.

The method is to pour some oil on the iron plate, grab a handful of oysters, then pour in the sweet potato paste and gently stir the two. Add some garlic sprouts or leeks. , and then pour them into the pot. Pots are the best. It can be shaped. Don't touch it at first. After a few minutes, turn it over and fry it, then turn it over, roll it up, cut it with a shovel and put it on a plate. The sauce is mainly mixed with mature vinegar and sweet and spicy sauce.

Ingredients: 250g oyster, 2 eggs, 50g garlic sprout, 50g sweet potato powder and 50g clear water.

Add some salt to the egg mixture and fry it!

Is it edible? Is it hygienic? Is the sea dry and quiet?