Oyster Baked
1.
Ingredients: sweet potato flour, egg, oyster, green onion, coriander.
2.
Ingredients for dipping: fish sauce, small red pepper.
3.
Wash the bought oysters in clean water several times. Do not rub them too hard, otherwise they will break the oysters. Turn on the minimum water flow at the faucet, let the running water rinse it several times, and then pick it up. Drain the water with a strainer.
4.
Beat the eggs.
5.
Wash the scallions and parsley and chop finely.
6.
Pour the sweet potato flour into a larger bowl, add a little more water than the sweet potato flour and mix well, add the chopped green onion and coriander, and pour into the beaten egg mixture
7.
Use chopsticks again and let it rest for about 5 minutes.
8.
At this time, the dipping material can be processed: wash and shred the chili, add some chopped green onion, serve on a plate, and pour in the fish sauce.
9.
Let it stand for a while, add the drained oysters, add some salt, chicken powder, and pepper.
10.
Stir it again with a spoon.
11.
Heat the cooking oil in the pan, scoop up the oyster paste with a spoon and pour it into the pan, adjust to medium heat, and fry the rear end of the pan with the pan handle and shake the pan back and forth. The pancake noodles are browned, and the oysters are swollen and not broken. (Fry for about 10 minutes)
12.
The tenacity of sweet potato flour is not as good as flour, and it will crack when turned over. It doesn’t have to be the whole piece, just good taste. Fry on both sides until browned and the aroma comes out.
13.
Shovel, pot, and dipping materials together.
Tips:
Do not add too much water when mixing. The ratio of sweet potato flour to water is 1:1 and 5 is the best.
