Oyster omelette. Oyster braised
Overview
Oyster brand, for Xiao Hang, who has been wandering around, is full of the taste of home. My mother often says: thick oil, strong fire, coriander, pepper and fresh fish sauce. The five supporting roles are indispensable to create a plate of oyster brand that makes shopkeeper Xiao Hang think about it day and night. In terms of main ingredient selection, the oysters must be small. Bigger is not always better. Xiao Hang, who likes the big ones full of fat, thinks boiling them is the proper way to eat them, haha! It would be even better if a farmer makes sweet potato flour! The ratio of sweet potato flour and water is one to three.
Tags
Ingredients
Steps
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Pour a bowl of sweet potato starch into the basin;
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Pour three bowls of water into the potato starch;
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Add appropriate amount of cornstarch;
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Use your hands to fully combine the potato starch and water. If there are some small particles of potato starch that cannot be dissolved, crush them with your hands and continue stirring;
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Put the oysters into the sweet potato starch slurry and stir evenly. Cut the green onions into circles and sprinkle them into the oyster and potato starch slurry. Stir evenly;
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Heat the pan and add a small amount of oil;
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Pour a thin layer of flour paste and fry slowly over low heat;
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After it is basically solidified, pour in the beaten egg liquid;
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When the egg liquid is basically solidified, turn it over and fry until both sides are golden;
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Use a shovel to cut the oysters into quarters, then bake them slowly;
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Arrange on a plate and garnish with chopped coriander, mix the fish sauce and pepper into a sauce, and when eating, add the coriander to the oyster rolls and dip them in the pepper fish sauce and it's ok! Super delicious and done!
