【Chaoshan Oysters】How to fry crispy and non-greasy oysters

Overview

Oyster branding has been in the Chaoshan area for hundreds of years. Its reputation is well-known and is a classic Chaoshan dish that overseas Chinese miss the most. It represents the taste of my hometown. When I was working in Guangzhou, I missed the authentic oyster branding the most. Unfortunately, I have never tasted anything comparable to the one at home. Mainly because the fresh oysters are not fresh enough and plump enough. The seasonings and techniques for frying are also slightly different. At that time, I missed all the famous snacks in my hometown.

Tags

• hot dishes
• home cooking
• seafood
• chili sauce
• coriander
• egg
• fresh oysters
• lard
• msg
• sweet potato flour
• chopped green onion
• fish sauce
• salt

Ingredients

Steps

1. 1 First wash the fresh oysters with water, put them into a mesh to drain and set aside

   

2. 2 Add salt, monosodium glutamate, sweet potato starch, add eggs and mix well until all the fresh oysters are infiltrated into the starch (don’t add too many eggs, this amount will not taste greasy. Of course, if you like eggs or duck eggs, you can do that too)

   

3. 3 Mix well to form a paste, no need to add water, use the moisture contained in the fresh oysters

   

4. 4 Spoon in your favorite chili sauce and stir well (please note here that traditional Chaoshan oyster bake does not add chili pepper. As modern people's tastes become more and more diversified, more and more people are mastering and adjusting the seasoning ingredients for frying oyster bake)

   

5. 5 Wash the green onion, use the white part as well, chop it into pieces and add it to the fresh oyster paste. The more chopped green onion you add, the more delicious it will be. You can also add chopped coriander

   

6. 6 First, heat the non-stick pan over high heat until it is hot enough to ensure that the oyster pan is non-stick and crispy. Add lard, stir and pour the prepared fresh oyster paste into the pan, and spread it evenly over the pan

   

7. 7 Switch to medium heat and you will hear a sizzling sound. When the surrounding area of the paste turns golden, it begins to crisp up and the oyster bake becomes transparent. At this time, if you want to flip the whole piece and fry it, use two spatulas to turn it over from the bottom of the oyster bake. You can also use a flat plate larger than the pan area to cover the pot and flip the oyster bake onto the plate. Then slide it into the pot, but it is more troublesome and difficult to keep the whole piece intact. The easiest way is to use a spatula to cut the oysters into pieces, then turn them over, add an appropriate amount of lard around them, and continue frying (the lard added in the middle will be similar to frying, and the oysters will be very crispy and delicious)

   

8. 8 Fry until both sides are crispy and golden brown, serve on a plate with coriander leaves (cilantro) and serve with fish sauce