Authentic Chaoshan raw oysters roast method

Braised oysters are a traditional name, full of color and flavor, belonging to Cantonese cuisine and one of the most representative dishes in Chaoshan!

When the oyster is branded in the mouth, the skin is crisp, and the white oyster cream is delicious, with unique flavor, crispy and delicious, crisp but not hard, crisp but not soft.

No matter where you come from, as long as you have eaten it, I believe you will like it, because almost no one will refuse its delicious and sweet taste.

What you can eat may not be cooked. Although baked oyster is a very simple dish, it takes a lot of effort to fry a complete baked oyster with crisp outside and soft inside. Today, let's take a look at how Chaoshan people make this home-cooked dish with Bian Xiao.

Production materials:

Cassava powder, oysters, eggs, coriander, onion, fish sauce and pepper.

1. Chop coriander and onion for later use.

2. Add water to the scallion and cassava powder and stir well. Add oysters.

3. Pour it into a non-stick pan for many times and fry it with slow fire. It needs to be turned over.

4. When the cassava flour becomes transparent, beat in the eggs (duck eggs are the best), then stir the eggs evenly and continue frying.

5. When cooked, you can put it in the pot, then add coriander, fish sauce and pepper. It is delicious.