The tide

By VicentaLakin

The tide
It's been known for centuries in the Twilight Zone, and the Chinese abroad are the most popular of all the classic cuisine, which represents the taste of the earth that used to work in Guangzhou

Recipe Recommendations

  • fresh oysters 500 grams
  • sweet potato powder 4 tablespoons
  • eggs
  • chili sauce 1-2 spoon
  • salt 1 teaspoon
  • MSG 1 teaspoon
  • green onion appropriate amount
  • lard 3-4 spoon
  • coriander appropriate amount
  • fish sauce appropriate amount

Steps for The tide

  • Make The tide step 0
    1
    First, fresh beaks are washed with water, and they're drained into the sift
  • Make The tide step 1
    2
    Add salt, flavor, potato powder, fill the eggs, so that all the beaks can see through
  • Make The tide step 2
    3
    Mixing into a slurry state, with no need for water, using the water of the beak itself. min
  • Make The tide step 3
    4
    Spoken like chili sauce, smooth
  • Make The tide step 4
    5
    Clean up the onions, use the white part, cut it up and add it to the silt
  • Make The tide step 5
    6
    First, the fire heats up the base pot to a sufficient temperature to make sure that the pelicans are not scalded, but that the oil is scalded, and the fresh platinum is mixed with the platinum, so that the pan is covered in the bottom pan
  • Make The tide step 6
    7
    Switching to the middle fire, listening to the sound, turning the platinum around, starting to be soaky, becoming transparent, if you want to flip the whole piece, turning it over from the base of the platinum with two pots of shovels, putting the platinum on the pan larger than the platinum of the platinum pan, and pouring the platinum onto the pan, but all this is more difficult or less complete, and the simplest way is to cut the plume of the platinum, turn it over again, and add a proper amount of pig oil to the surroundings, and continue to fry it
  • Make The tide step 7
    8
    Until it's on both sides of the top and bottom, and it's in gold, and it's in the plate, and it's accompanied by a leaf, and it's fed with fish

    • The tide Make Tips

    Fish sauce can also be drizzled directly onto the fried oyster omelet, followed by a sprinkle of pepper, but do not pour too much to avoid it being too salty. It is best to use sweet potato starch, as good starch yields an oyster omelet with a more bouncy texture. (If you don't have lard, you can substitute it with peanut oil or corn oil, but frying with lard makes the oyster omelet more fragrant.)

    Recipe Categories

    Recipe recommendation