Pan-fried oyster cake

1

Buy live clams, go home, remove the shells, gently rub the clams with flour, and wash off the fishy smell and dirty mud with clean water.

2

Prepare the eggs, wash and cut the cabbage, wash the bean sprouts, mix the cassava powder straight, drink water and turn it into powder paste.

3

Open fire, after the pan is heated, heat the pan and add cold oil. Because it does not stick to the pan, add a few drops of oil, pour in the clams and oysters, and turn down the heat.

4

Don't wait for the water from the clams to evaporate before quickly crack an egg and sprinkle with a little sea salt evenly (sea salt is best with seafood and will not be as salty as ordinary salt).

5

When the eggs are not curdled, add a large spoonful of cassava flour paste.

6

Don't wait for the crust to solidify and quickly sprinkle with cabbage and bean sprouts.

7

Continue to heat on low heat, and the cake can slide on its own after it is formed.

8

Because the cake is thin and easy to break, I teach you a turning technique that will never fail, using a plate to cover the pan and turn it.

9

Turn over the plate and continue frying. You can see that there are small black oysters around the eggs.

10

After the bean sprouts are slightly soft, you can serve on the plate, and will become crispy after cooling a little.

11

It's sweet and crispy without adding any other seasonings, completely the umami of fresh seafood itself. Done.

1 The time for frying the oysters is important. Don't take too long, otherwise the gravy will be lost and the gravy will be dry and hard. 2 The reason why cassava powder is used is because it can better taste the sweet taste of the oyster meat and eggs. cassava does not have any flour or "powder" The taste is mainly due to the crispy taste. 3 If there is no sea salt, you can use ordinary salt instead. However, it is recommended that the sea salt 4 After frying, it will be very crispy.