Fried Sea Oysters

Name: Fried Sea Oysters
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A plate Sea oyster; Some starch; a little Salt and pepper

by Pomegranate tree 2008

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Is starch or flour used for frying sea oysters? The difference is big. Flour will be stickier, and the fried sea oysters are also easy to "old", which means that they are easy to overheat, not fresh and tender, and the appearance of the color is not beautiful. But it’s different with starch. Starch will form a protective shell on the outside, which will be crisper after frying, but the inside will not change a bit. It will lock the soup of the sea oyster itself, and the soup will taste like a bite. Fresh and tender are not "old", don't believe it, let's take a look. "

Ingredients

A plate Sea Oyster
Some Starch
a little Salt And Pepper

Fried Sea Oysters

1. You need to buy fresh oysters that have just been pried out. You don’t need to wash them with water. Just pick out the shells.

2. Prepare a flat plate, put starch in it, the flat plate is conducive to subsequent operations.

3. Take the sea oysters out of the soup and coat them with starch.

4. Put edible oil in the pan, put the starch-coated sea oysters into the frying pan, pay attention to low heat and slow frying.

5. When the sea oysters are fried to golden brown, they can be out of the oven.

Tips:
1. Sea oysters should be coated with starch instead of flour.
2. When frying sea oysters, fry them slowly on a low fire, not a high fire, or they will be easily mashed.