Chaoshan Oyster Baked

Chaoshan Oyster Baked

1. The oysters are soaked in clean water with 1 tablespoon of salt for ten minutes and gently mixed for several times to clean, so that the dirt on the oysters will naturally decompose, do not rub your hands, and then rinse with large water

2. Drain the cleaned oysters

3. Coriander, chopped chives and set aside

4. Add 50g potato flour to the drained oyster bowl

5. Beat in 3 eggs

6. Add chopped green onion and 1 teaspoon salt

7. Mix gently

8. Pour 30mL of oil into the hot pot

9. Heat the oil on high heat and pour the paddle paste into the pot in one go

10. Raise the handle of the pan with your hands, spread the paddle evenly, and fry on high heat and then turn the other side.

11. Fry until golden on both sides

12. Sprinkle with coriander to garnish

13. The oyster meat inside is tender and juicy. The most authentic way to eat it is to eat it with fish sauce, but fish sauce is not available in many places. Of course, you can also use soy sauce, chili to dip, or it is already very fragrant.

Tips:

1 Pick out the small broken shells when washing oysters
2 Choose oysters that are even in size, not too big
3 When frying oysters, the oil in the pan must be hot enough, and you can hear a "zi" sound when you get out of the pan