Oyster Omelette
1.
Wash and dry the fresh oysters. (Fresh oysters are full and plump, with black edges, shiny and elastic flesh. If the ligaments of the oysters are yellow or white, they are not fresh. It is best not to buy ), then add cornstarch and mix well (adding cornstarch can lock the moisture of fresh oysters, make fresh oysters more tender and taste better)
2.
Beat the fresh eggs into a bowl and beat them up (the more bubbles made by the egg mixture, the fuller the shape will be and the better the taste will be).
3.
After the pan is heated, put a small amount of oil in. I heard that this non-stick pan can use very little oil, so the amount is a quarter of the usual
4.
After the oil is hot, put in the fresh oysters. Please be careful if you use ordinary pots and utensils. Raw oysters with corn starch are very easy to stick to the pot! Once it sticks to the pot, the taste of the dish will be greatly reduced
5.
After frying until the bottom is condensed, turn it over. The pan is completely non-stick, and the bottom is condensed with a beautiful golden color, and the appetite is doubled by watching it!
6.
Pour the egg liquid over, and when the surface of the egg liquid solidifies, it can be out of the pan
7.
When eating, dip it in pepper and add fish sauce. After frying, I discovered that the range hood was not turned on, but I didn't feel any oily smoke. The WOLL pan is really amazing!
Tips:
1. You must choose fresh oysters
2. Oysters have a lot of water, you need to control a part, add cornstarch and mix well, you can also use sweet potato flour
3. You can also pour the egg liquid directly without turning it over
4. If you use an ordinary pan to fry this dish, you need to put more oil to prevent it from sticking to the pan, and at the same time, be careful not to burn it.
