Oyster Bake with Tip of The Tongue 2
by liushengji0223
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Beat the eggs, wash the fresh oysters, wash the chives, and parsley separately.
2. Cut pork suet oil into 3cm-sized cubes and put them directly into Supor fine pottery non-oily fume-free healthy frying pan. After frying on medium heat, change to low heat and boil slowly until the appearance becomes golden, the volume is obviously reduced, and the appearance becomes unscorched.
3. Pour out through the diversion port beside the pot, filter out the oil residue, and leave only the lard.
4. Put the drained oysters into the container, add the sweet potato powder, oil, and evenly grab the plate with your hands to become a paste.
5. Add the chopped chives, coriander, pour in the fish sauce, and mix well.
6. Heat the pot, pour the cooked lard (80ml), turn the pot so that the oil evenly covers the bottom of the pot, pour the oysters, turn the pot quickly (or use a spatula to spread the batter into a uniform circle.
7. Fry on medium heat until the bottom is slightly shaped, pour in the egg liquid (after half a minute), pour some lard, turn it over, fry until the surface is slightly yellow, and the egg liquid is cooked.
8. Everyone, take a look at the finished product, isn't it tempting? ?
Tips:Super long-winded:
**Lard suet is not fat, but a strip of fat on the belly of a pig. Suet generally refers to this kind of raw fat, a large piece of oil wrapped in a film. Use this for boiled lard.
**When preparing the oyster paste, pay attention to the thickness of the batter and try to control the water in the fresh oysters as much as possible.
