[chaoshan Oyster Baking] How to Make A Crispy But Not Greasy Fry

[chaoshan Oyster Baking] How to Make A Crispy But Not Greasy Fry

1. First wash the fresh oysters with clean water, put them in a sieve and drain the water for later use

2. Add salt, monosodium glutamate, sweet potato powder, beat in the eggs and mix well, so that all the fresh oysters infiltrate into the powder (do not put too much eggs, this amount will not taste greasy, of course, if you like to eat eggs and duck eggs, you can also)

3. Mix and mix well into a paste state, no need to add water, use the water contained in the fresh oyster

4. Spoon in your favorite chili sauce and stir well. (This is to explain that the traditional Chaoshan oyster roast does not add chili. As the tastes of modern people become more and more diversified, the seasoning ingredients of oyster roast on the frying have also become more and more diversified. More and more people have mastered and adjusted)

5. Wash the green onion, use the white part as well, chop it and add it to the fresh oyster paste. The added green onion will taste more delicious. You can also add chopped coriander in it.

6. First heat the non-stick pan with high heat to enough heat, so as to ensure that the oysters are non-stick and crispy. Add lard, stir and pour the prepared fresh oyster paste into the pan, evenly spread the pan. can

7. If you switch to medium heat, you will hear a squeaking sound. When the surrounding paste becomes golden, it starts to be crispy and the oysters become transparent. At this time, if you want to turn over and fry the whole piece, use two spatulas to remove the oysters from the bottom. It can also be turned over. You can also use a flat pan larger than the area of the pan to cover the pan. Turn the oyster on the pan and slide it into the pan, but it is more troublesome and not easy to complete the whole piece. The easiest way is to use a spatula. Cut the oyster bake into pieces, turn it over, add an appropriate amount of lard around the sides, and continue frying (the lard added in the middle is similar to floating frying, the oyster bake will be very crispy and fragrant)

8. Fry until the top and bottom sides are crispy and golden brown, put on a plate, accompanied by cilantro (cilantro), served with fish sauce

Tips:

The fish sauce can also be poured directly on the fried oysters, and then sprinkled with a little pepper, but not too much to avoid too salty

Try to use sweet potato flour, the fried oysters with good potato flour will have more elastic taste)

(If you don’t have lard, use peanut oil and corn oil instead, but the oysters fried with pork are more flavorful)