Oyster Omelette

Overview

In today's era where appearance is the key, poor image is really a flaw. Obviously you can rely on your face to eat, but today’s dish can only conquer everyone’s taste buds with its taste. When it comes to oyster omelette, everyone immediately thinks of the blue sea, blue sky, white clouds, the gentle sea breeze blowing with a fishy smell of the sea, the waves on the soft beach and the sand with footprints left... all the random thoughts are so beautiful. Not far from the beach is a food street. The local fishermen skillfully break open the oysters just taken out of the sea in the morning, clean them, and make delicious and simple oyster omelette. The Creator is truly wise, relying on mountains to eat and sea to eat. Seafood is abundant along the coast, allowing the people there to feast on all kinds of delicacies from the underwater world. In our mainland, especially Chongqing, a foggy mountain city, with its ups and downs and distinct four seasons, various delicious and overbearing seasonings grow in the forest. Chili pepper and Sichuan peppercorns are my favorite seasonings. As a foodie, it doesn’t matter where I grow up. The world is so big and I want to try it. In the world of foodies, there are no long distances, only food that is not good for the taste buds and stomach. The first time I ate oyster omelet came to mind. It was in Xiamen a few years ago. For inland people like us, maybe coastal people have long been used to it. When I saw the hawker using tools to pick out the oysters from the shells and put them in the bowl, I was stunned. Especially when I ate the oyster omelet made from fresh oysters, I was even more stunned. I was even more annoyed that I didn't grow up by the sea. Nature has given so many delicious foods to the coastal people. Oyster omelette is a classic snack in southern Fujian, Taiwan and other places. According to legend, it was developed as a food substitute for food in order to fill up the stomach because there was no food at that time. It seems that the wisdom of the working people is infinite. There are several key points in making oyster omelette. The first is to use fresh oysters. Nowadays, transportation is convenient, and everyone no longer has to worry about the distance of food. You can eat fresh and delicious food 24 hours a day on the other side of the Atlantic Ocean. The second is the starch used for cooking. I have been making oysters for many years. The chef of the zesty pancake is said to use pure sweet potato starch to create a mellow and rich powder paste; thirdly, it is best to use farm eggs, as the current feed eggs have almost lost the egg flavor; fourthly, the delicious sauce is like the finishing touch, which immediately adds infinite fun to this dish. Tasting the freshly cooked oyster omelet while it's hot, the colorful flavor of sweet yet salty, salty yet umami makes you unforgettable and unforgettable. I can still remember the surprise and satisfaction I felt when I ate oyster omelet for the first time.

Tags

• hot dishes
• fujian cuisine
• egg
• green onions
• miso
• spinach
• sweet potato flour
• white sugar
• ketchup
• oyster

Ingredients

Steps

1. 1 Prepare the raw materials in advance and wash the oysters with clean water. Be careful not to rinse them with running water, because the oysters are very fragile and their nutrients are easily lost

   

2. 2 Preparing the sauce is the most important thing in making oyster omelet. A good sauce is half the success of making oyster omelet. Mix ketchup, miso, sugar and appropriate amount of water evenly. You can also add various seasonings according to your own taste. You can also add some chili sauce. I didn't add more because I want to keep the original flavor of the oysters. Friends who like it can add it by themselves.

   

3. 3 Pour an appropriate amount of water into the sweet potato starch and mix thoroughly. Simmer the prepared sauce over low heat. When the sauce slowly becomes thicker, add a small amount of sweet potato starch in the water pot to thicken it. The sauce is ready

   

4. 4 Pour oil into the pot (lard is more fragrant), cook until 6 mature, add the prepared oysters, and pour the mixed sweet potato starch water into the pot

   

5. 5 Slowly fry over medium heat until 7 minutes done (curled edges), when the sweet potato starch is completely transparent, break in an egg, use chopsticks to break up the egg yolk and spread evenly on the oysters

   

6. 6 When the egg liquid is about to completely solidify, sprinkle in chopped green onion and chopped green vegetables (leeks, Chinese cabbage, spinach will all work, I only have spinach at home)

   

7. 7 Take it out of the pot, pour the freshly made sauce on it and you're done. If you're more clever, you can also shape it. For this delicacy, I had no time to shape it. I ate it like crazy. It is said that oysters are rich in nutrients. Why can't such a delicious and nutritious dish not make people feel happy?