Oyster cake
Overview
Sea oyster cake is a traditional snack in Fuzhou and Funing. Round, golden in color, with crispy shell and delicious filling, it can be eaten alone as a snack. Oyster cakes are an extremely common snack in this old city. Most people in Fuzhou regard oyster cakes as a side dish for breakfast porridge. The oyster cakes are charred on the outside and tender on the inside, and are paired with a bowl of Dingbian paste (pot paste). The texture is so smooth that you won't get tired of eating it. Sea oyster cakes are particular about the ingredients used. The soaked rice and soybeans are ground into a paste. Sea oysters must be used as the main ingredient. Ladle the thick rice milk onto a special long iron grate, put the stuffing mixed with lean pork, celery, etc., add an oyster, pour some more rice milk, cover it and seal it, then put it in an oil pan and fry until both sides are brown, and then pick it up. Because of the addition of sea oysters, the oyster cakes are fresh and fragrant, crispy on the outside and tender on the inside, oily but not greasy. There is also a poor man's oyster cake, which uses simple ingredients. There is no oyster, but cabbage, garlic leaves, seaweed, and mung bean sprouts. You can tell at a glance whether there are oyster cakes with oysters or without oysters. The ones with oysters are plumper and larger, and of course the price will be unceremoniously twice as expensive.
Tags
Ingredients
Steps
-
Chopped cabbage
-
Chop garlic leaves
-
Put seaweed, and finally some mung bean sprouts. I didn’t buy mung bean sprouts this time!
-
Stir evenly, add salt, MSG,
-
Stir evenly, add salt and MSG, and marinate for a while.
-
Originally, rice and soybeans need to be ground into pulp. If there is no stone grinder, oyster powder is used directly
-
Oysters, and lean meat. Lean meat should be marinated in soy sauce,
-
It's starting to explode.
-
Wrap it all·
-
Put it in the pot··
-
It’s out of the pot! ·
