Oyster Omelette

Name: Oyster Omelette
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Fresh Oysters; 4 egg; 10g shallot; 3g salt; 2g Chicken noodles; 2g pepper; 3g Corn flour

by Kitchendao

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Oysters are salty, astringent, and slightly cold in nature; they return to the liver, heart, and kidney channels; they are heavy in quality and can be scattered and harvested; they are the only shellfish that can be eaten raw.
It has the effects of calming the liver and suppressing the yang, calming the nerves, soothing the nerves, softening and dispelling lumps, and astringent and solid. Indications: dizziness, tinnitus, tremor of hands and feet, palpitations, insomnia, restlessness, convulsions, mania, scrofula galls, breast lump, spontaneous sweating, night sweats, spermatorrhea, frequent urination, uterine bleeding, soreness, stomach pain, eczema sores. Oysters contain 18 kinds of amino acids, glycogen, B vitamins, taurine, calcium, phosphorus, iron, zinc and other nutrients. Regular consumption can improve the body's immunity. Taurine contained in oysters lowers blood fat and blood pressure. Eggs are one of the best sources of nutrition for human beings. Eggs contain a lot of vitamins and minerals and proteins with high biological value. For humans, the protein quality of eggs is the best, second only to breast milk. The calories contained in an egg is equivalent to the calories of half an apple or half a cup of milk, but it also has 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, and 6% vitamin D. , 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2. 4% vitamin B6. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes. "

Ingredients

Oyster Omelette

1. Knock the eggs into a bowl and stir.

2. Wash the fresh oysters with cornstarch, drain the water for later use, and chop the green onions.

3. Heat 60g of oil in a hot pan, sauté the oysters until fragrant, and pour into a large bowl.

4. Add 15g oil to fry the oysters, pour out and cut into cubes.

5. Put the oyster cubes into the egg mixture and add seasonings.

6. Heat the pan with oil, pour half of the egg mixture into the pan over low heat and mix well, then pour it into the original bowl and stir evenly. Add the chopped green onion.

7. Pour a little peanut oil in another pot and pour the egg mixture into the pot over low heat. Spread and fry until slightly yellow.

Tips:
The viscosity of the egg paste should be mastered, too much and too viscous will directly affect the appearance of the molding;

The heat should not be too high, so as not to muddy the bottom;

The skill of turning eggs should be mastered well. If you can't turn directly, you can turn them slowly with a spatula to avoid overdoing it and affecting the formation; the most important thing is safe cooking.