Learn how to make oyster cakes.

Pulping: Soak rice and soybeans in clear water for 2 hours, wash and drain them, add a little water, grind them into thick slurry, put them in a small pot, add salt and stir them vigorously with a wooden stick.

Stuffing: Wash lean pork, cut into pieces, mince, add onion and soy sauce, mix to make stuffing, and divide into several portions. Pick out the broken shells from the shells, wash them, fill them with dry water and put them on each pork stuffing.

Cooking: put peanut oil in the pot, put two long-handled concave iron spoons, take out one iron spoon when the oil is 60% hot, scoop in a tablespoon of rice paste, add stuffing, cover with a tablespoon of rice paste, and fry in an oil pan; Take another iron spoon, same as above, and alternate pancakes with two spoonfuls. When frying, you often turn it with a spoon, so that both sides of the cake are golden yellow. Take it out and serve it.

Finished product: fresh stuffing and crisp skin. The finished product is round, crispy and fragrant, and the stuffing is fragrant. It can be eaten alone or as a side dish of porridge. Delicious, one of the common breakfasts in Fuzhou, has been popular for hundreds of years.

2. The oyster omelet in "oyster omelet" is oblate, yellow in color, crisp in shell and delicious. It is one of the breakfasts commonly used by Fuzhou citizens and has been popular for hundreds of years. The finished product has crispy skin, delicious stuffing and golden color. Soak rice and soybean in clear water for 3-4 hours respectively, mix with water and grind into thick slurry, add refined salt and stir evenly for later use. Chop pork into meat stuffing, dice onion, mix with soy sauce to make stuffing, wash and drain oyster meat. Heat a special iron spoon in oil, pour half a spoonful of slurry into the hot spoon, put meat stuffing and oysters on the rice slurry, cover with a spoonful of rice slurry, put it in an oil pan, fry until the cake surface is golden, and take out and drain the oil.