Although Zizai Jian is available in both eastern Guangdong and Taiwan, it is generally recognized as a Fujian dish.
Oyster is Minnan dialect, oyster is oyster, and zai means small. Oysters are little oysters.
There are many varieties of oysters, and there are more than ten kinds of oysters eaten raw abroad. They vary in shapes and colors, and are basically large and plump.
This dish is made with a very small oyster instead of using ordinary oysters. Although the small oysters are not elegant, they are properly cooked and taste first-class. Chiao fried is one of the classics.
The practices in Guangdong, Fujian and Taiwan are all different. Today, I will do a classic practice in Xiamen, Fujian.
Xiamen rice dumplings
By ArdenHaley
Recipe Recommendations
- oyster 250 grams
- eggs of 2
- sweet potato powder 30 grams
- oil 12 grams
- salt 1 grams
- pepper 3 grams
- ketchup 10 grams
- chili sauce 10 grams
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Xiamen rice dumplings
1
Main ingredients: oysters, eggs, garlic, sweet potato powder, pepper powder, oil.
2
Add chopped garlic leaves and pepper to oyster and mix well.
3
Sieve in sweet potato flour and mix well.
4
Beat the eggs.
5
Heat the pan and put in the oil.
6
Pour in the oysters and fry for 5 minutes over medium heat.
7
Add the egg mixture.
8
Set the bottom and turn over and fry for 1 minute until the transparent color of the sweet potato flour has been completed.
9
When eating, I like to choose between ketchup and chili sauce.Xiamen rice dumplings Make Tips
1. Oysters have a lot of water, so you don't need to mix with water. Sift the sweet potato powder directly into the oysters. 2. There is salt in oysters, so reduce the salt. 3. Why choose sweet potato powder? Because the soft and tender taste of sweet potato powder will not overpower the guests. 4. The amount of sweet potato powder is more elastic. It is used by Cantonese people and less by Fujian people. The taste is just slightly different. 5. The heat of the onions is not easy to control, and it is still too late, but the garlic leaves are very fragrant no matter what. So I still think the one with garlic leaves is the best in Xiamen's recipe. 6. Don't use too much force when washing the oysters, keep the oysters intact, as they will smell fishy if they are broken.