Seaweed Crispy Oyster
1.
Choose a large fresh oyster and remove the water. Add half an egg white, a spoonful of cornstarch, and a spoonful of olive oil. Grab gently and marinate for 10 minutes.
2.
One part flour, one part cornstarch, one egg, a small amount of water, a small amount of salt, mix into a hu-like, thicker, not thin, otherwise it will be easy to desizing.
3.
Heat the pan with cold oil, with a little more oil, heat it to the oil temperature of the fifth or sixth layer, and change to medium heat.
4.
Wrap each oyster in the top, then wrap it with breadcrumbs, and fry it in a frying pan to fry it on both sides and remove it. Then the fire will raise the oil temperature to the eighth layer of oil temperature, re-explode it, and remove the golden color.
5.
Size the seaweed in the plate, sprinkle some salt and pepper on each oyster, wrap the oyster with seaweed when eating, and eat directly into your mouth.
Tips:
When marinating, the olive oil covers the moisture of the oysters, so that the moisture is not easy to lose after frying. When eating, it is covered with sea moss, and the mouthful of juice and seafood flavor is very enjoyable.
