[zi Jian]: It is uājīan in southern Fujian dialect, and it is translated as "Sea Oyster Jian" in Mandarin
Oyster is in southern Fujian, which refers to oysters (or sea oysters).
Oyster, also known as sea carp, is known as oyster, oyster, oyster yellow, etc. The Fujian family is mostly called oysters; the Cantonese family is mostly called oysters.
Oysters are not only nutritious, but also delicious. Zaijian is the most popular folk snack on both sides of Fujian and Taiwan.
Many Fujian and Taiwanese snacks are actually alternative grains invented by people when they were living in poverty and were unable to eat enough. They are a symbol of poor life. Zizijian is such a creative dish invented in a poor society.
Regarding its origin, folk rumors say that in 1661 AD, the Dutch army occupied Tainan, and Zheng Chenggong led troops from Luermen to invade, intending to recover the lost land. The Zheng army defeated the Dutch army with great momentum. In a fit of anger, the Dutch army hid all the rice grains. Zheng Jun, in a hurry, decided to use local ingredients to mix Taiwanese specialties oyster and sweet potato flour with water and fried them into cakes. Unexpectedly, it was passed down to future generations and became a popular snack in Fujian Province.
Nowadays, with the improvement of living standards, the ingredients used for rice frying are becoming more and more abundant, and it is no longer limited to a single sweet potato flour. So it is now popular among people.
[Zizai Fried] and [Oyster Fried]
This dish is also found in other cuisines, especially Cantonese cuisine, but most of them are called "Oyster Sauce". The practices are similar, some use egg liquid, some use flour paste. There are basically two types of dipping ingredients, one is the salty and fresh taste made with fish sauce, and the other is the sweet and sour taste made with tomato sauce.
oyster omelet
Recipe Recommendations
- eggs 2 pieces
- tomatoes appropriate amount
- cooking wine appropriate amount
- Weijixian soy sauce appropriate amount
- pepper appropriate amount
- salt appropriate amount
- sweet potato starch 30g
- ginger appropriate amount
- coriander leaves appropriate amount
- tomato sauce appropriate amount
- white sugar appropriate amount
- sweet and sour
- fried
- three-quarters of an hour
- ordinary
Steps for oyster omelet
1
Ingredients: 300g of shelled oysters, 2 eggs.
2
Seasonings: cooking wine, delicious soy sauce, pepper, salt, sweet potato starch, shredded ginger, candied orange peel.
3
Garnish: cilantro leaves, tomatoes.
4
Dip ingredients: tomato sauce, rose vinegar, white sugar.
5
Put shredded ginger and sugar-soaked shredded orange peel into hot water and soak.
6
After cooling, add cooking wine and vinegar to make a soaking juice.
7
Put the oysters in the soaking juice and soak for 30 minutes.
8
Decorate with tomatoes and cilantro. Standby.
9
Use tomato sauce, rose vinegar, and white sugar to make a dip. Standby.
10
Add a few drops of white vinegar to the egg mixture and beat well.
11
Put sweet potato starch, pepper, salt, and delicious soy sauce into a bowl.
12
Add appropriate amount of water to make a paste.
13
Pour water in the pan until fish eyes bubble out, add the oysters and blanch them quickly, shrink them slightly and remove them.
14
Remove it and place it on absorbent kitchen paper to quickly absorb the water.
15
Then put it into the paste, gently grasp it evenly, and make it size.
16
Heat the oil in a hot pot, add the oysters, and fry them over low heat.
17
Pour in part of the egg mixture.
18
After it solidifies, pour in the egg liquid.
19
Turn over and fry until both sides are golden brown.
20
Change the knife from the pot.
21
Serve and enjoy.