Oyster Egg Pancake

Name: Oyster Egg Pancake
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Oyster Meat; 3 pcs egg; 2 pieces Shallots; 3 tablespoons corn starch; 4g salt; 1g Chicken noodles; Some Rapeseed oil; 1g pepper

by Easy to cook

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

4

Nutritionists believe that undeveloped children should try not to eat raw oysters as often as possible, because raw oysters are an important nutrient for the formation of sperm in the human body and can promote the secretion of hormones. Children who eat too much can easily cause precocious symptoms. Large oysters are suitable for steaming or grilling with garlic, and small oyster omelets are also good. Golden pancakes are fragrant and crisp, and they are delicious with a little wine!

Ingredients

200g Oyster Meat
3 pcs Egg
2 pieces Shallots
3 tablespoons Corn Starch
4g Salt
1g Chicken Noodles
Some Rapeseed Oil
1g Pepper

Oyster Egg Pancake

1. Prepare the ingredients. I bought chilled oyster meat. If you buy fresh-peeled oysters directly at the market, the cooking method is the same.

2. Rub the oyster meat with salt to remove impurities, then rinse with clean water, remove and drain the water

3. Pour the eggs into the basin and scatter them, pour the oyster meat

4. Pour in cornstarch

5. Wash and chop the shallots, add to the egg mixture and mix well

6. Add salt, chicken powder, pepper, and stir well

7. Heat the pan, pour in rapeseed oil, pour in the egg mixture when the oil temperature rises

8. Fry on high heat until browned on both sides, and cut into pieces.

Tips:
Tips for food:

1. Patients with acute and chronic skin diseases should not eat raw oysters, the spleen and stomach are deficient and cold, and those with chronic diarrhea should not eat more.

2. Fresh oysters can survive for 5~10 days when the temperature is very low, such as when the temperature is below zero, but their fertility will be reduced and the taste will also change, so try not to store them, buy them now eat.

3. Pour the egg mixture when the oil temperature in the pot rises, and fry on high heat, so that the fried oyster egg cakes are loose and not greasy.