Chapter 604: First try of oyster omelette (please vote)

A thinner spoon makes it easier to cut the minced chicken, because even the mint leaves underneath are not suitable for pressing with too much force.

After all, the egg pine used to build the bird's nest below is not very durable.

Huo Yang only thought of this aspect when he took the spoon. He found that Chen Nian could even think of this aspect, and he couldn't help but smile.

There is nothing special about the tasting process after that. If this dish is made according to the authentic method, the taste will be basically the same. As long as each ingredient is processed properly, there will be no big problems. The techniques are still the same, and the techniques are also the same.

It's almost the same technology.

Sure enough, Huo Yang couldn't help but nodded after tasting it.

"Okay, it doesn't taste bad."

Aging does not use too many ingredients from beginning to end. Of course, this refers to the quantity rather than the type.

The main final product is such a small portion, so if you use too much, it will inevitably be wasted. If you make it in a restaurant, you can make more, and then just like squeezing meatballs, take out a part of the minced chicken each time

Cooking.

But if this dish really has to be made in the store, it is actually quite troublesome, unless someone helps to make the egg flakes.

After hearing Mr. Huo say it's okay, Chen Nian couldn't help but smile on his face: "Thank you, Master."

Chen Nian thanked him repeatedly.

Then he started to take the initiative to clear up the desk, so that he didn't have to hold it in front of the master. It was right to be more diligent and clever. This was Chen Nian's experience summed up from previous exchanges with the masters.

"You didn't read those books in vain. I'll get you a few more books later. You can read them first. The ship will arrive in the United States in less than ten days. Then I will take you to see some exhibitions and some

The restaurant is also worth trying.”

Chen Nian passed this final test, and Huo Yang truly regarded Chen Nian as his apprentice.

"Okay Master."

"This ship will stay for about three months after arriving in the United States. During this period, the Platinum Star will undergo a certain degree of repairs and renovations, and it will also need to sell tickets and promote it. This all takes time. The salary you will be paid is only as long as you

It will definitely be enough money if you don’t squander it, even if you stay in a hotel or a hotel, it’s no problem.”

Listening to Mr. Huo's careful instructions, Chen Nian nodded: "Okay, Master, I understand."

Then Huo Yang turned around and left for a while, and not long after, he came over with four books: "Look at these books again. Your English should be fine. If you really don't know anyone, you can ask others."

Just ask."

Chen Nian looked down and found that three of the four books were written in English, and one was actually written in Italian.

"Master, do you also understand Italian?" Chen Nian couldn't help but asked curiously.

"If you put it this way, I actually know more than a dozen languages. Basically, I know those languages ​​that are widely circulated."

Chen Nian couldn't help but be in awe, this is the top student, it seems that he must also emulate his master!

Finally, Chen Nian returned to his room with these books. There were indeed many words that Chen Nian didn't recognize in English books, so it was particularly difficult for Chen Nian to read the first few books.

Although Chen Nian is a graduate of a serious university, the things he learned in school and the things he uses out there are always a little different. Even if Chen Nian knows most of the words or phrases, but in this major

In the books, it is inevitable that there will be many unknown words.

So every time I encountered something I didn't know, I would just write it down, and then take it to the kitchen the next day and ask my cook Dylan directly. After all, he was British.

Fortunately, some of these books are densely packed with words, and some are magazines with pictures and texts, so it doesn't seem that troublesome.

Including the books given by Mr. Huo this time are no exception. The Italian one is actually a gourmet magazine, but it is thicker.

After returning home, I roughly opened it and looked at it. In fact, it felt similar to the English magazine, except that I could understand less Italian.

"Forget it, if you don't understand, just go back and ask Tonio." Chen Nian put all these books in the drawer, then turned off the light and went to sleep.

In the next few days, Chen Nian plans to make oyster omelet. There are many ways to make oyster omelet. Xiao Huang has said before that oyster omelet originated in Quanzhou, Fujian, but it is also popular in Xiamen, Zhangzhou, Taiwan, and even Chaoshan.

There are different ways to make oyster omelette.

The oyster in oyster omelette is actually a Hokkien word that was used by poor people to fill their stomachs. There is a place called Xunpu Village in Quanzhou, which is only separated by a road from the sea.

Women here have had the custom of wearing flowers on their heads and ivory chopsticks since the Song Dynasty, and they are also one of the three major fisherwomen in Fujian.

The specialty here is oysters. As the saying goes, if you rely on the mountains to eat, you will eat the sea. In a relatively poor period, people here could only rely on food brought from the sea to eat, and the sea was nothing at that time.

Because of the pollution, there are a lot of things like oysters, and when the waves wash over them, they are everywhere on the shore.

So they picked them up and ate them every day.

When Chen Nian heard this story, he was still a little surprised. After all, he had heard it before. Shanghai was very poor a long time ago. People there had nothing to eat and could only survive by eating hairy crabs every day.

day.

This is a bit unimaginable for Chen Nian, who grew up in the interior.

After all, these things are always very expensive there.

But that's not the most important thing.

In Xunpu Village, people rely on oysters to make a living, and even use oyster shells to build houses, and this is where this dish originated.

Oyster omelette is actually also called oyster omelette. If you want to make it, you must first take out the oyster meat and wash it.

Since oysters have always lived in the sea, they have a lot of sand in their stomachs. You must wash away all the sand before cooking.

I pried open the oysters one by one, and took out the oyster meat inside. I did more than a hundred oysters in front and back, and my hands were sore when I pried them open.

Fortunately, the more you do this thing, the more techniques you will develop.

After washing all the oysters, Chen Nian wiped the sweat from his head. As expected, he was still a novice in this area. If he really wanted to be proficient, he would have to be a local fisherman.

I have seen documentaries before. The fishermen shelled the oysters and it was so easy. It was as simple as eating and drinking by yourself.

After processing all the oysters, Chen Nian planned to try the Taiwanese version first.

After all, I have heard this name most often in Taiwanese dramas since I was a child.

Xiao Huang has said before that the oyster omelette in Taiwan is a bit softer and the sauce will taste sweeter. The main method is to add a little more sweet potato powder, add three spoons of it first, and then add it again.

I took three tablespoons of Taibai powder.

Of course, sweet potato starch is actually sweet potato starch, while Taibai starch is also raw potato starch. It’s just that it’s called this in southern Fujian and Taiwan, and as time goes by, it just follows the local customs, although he feels that the name is a little bit locomotive.

But who hasn’t imitated the curved motorcycle accent when they were young?

Then I added some salt and white pepper to adjust the base taste, and finally added an appropriate amount of water and stirred evenly to form a paste.

After there were no bubbles or lumps inside, I took a spoon and scooped some out, poured it into the bowl containing the oyster meat, and mixed it evenly to make it evenly sizing.

Wait until the mixture is evenly mixed, then add oil to the hot pot. After the oil is hot, add the processed oyster meat into the pot.

I didn't flip it in a hurry, but waited until one side was almost set before flipping it. Since the oyster meat is easy to cook, it didn't take long for the oyster meat to start to turn brown.

At this time, Chen Nian poured the remaining powder slurry into it.

This makes Chen Ni feel a bit like pan-fried buns. The buns are fried first, and then the batter is poured in to keep them together.

However, when it comes to the snack of oyster omelette, the purpose of pouring the batter is to wrap them in it, leaving only the top part exposed.

Under the action of the high temperature of the pot wall, the poured slurry quickly began to solidify. When Chen Nian stopped, the bottom layer next to the pot had completely turned into a solid. Only the top layer was not completely solid.

solidification.

Taking advantage of this moment, Chen Nian directly cracked an egg in with one hand, and then added chopped cabbage.

It was fried like this for a while, and when the bottom was almost solidified, Chen Nian flipped the pan and let the whole oyster omelette fly up, draw a beautiful arc in the air, and spin and roll 180 degrees in the air again.

It fell into the pot again, landing perfectly without any splash.

After flipping it over, the unsolidified batter inside was very tolerant enough to wrap up the cabbage and the oysters and eggs on the other side.

After the other side is almost cooked, Chen Nian flips it back and forth two or three times until both sides are completely fried.

Finally, turn off the heat and serve on a plate.

After putting it on the plate, it is time to apply the sauce. When applying the sauce, it feels like applying the sauce when making egg-filled pancakes in the store.

But this sauce is a little different.

This is taken directly from Xiao Huang. According to Xiao Huang, this sauce is made with tomato sauce, miso, oyster sauce, sugar, white pepper and a little bean paste.

But it doesn't taste spicy at all.

Of course, these are all what Xiao Huang said.

After it was cooked and aged, this oyster omelette smelled really fragrant, and the sauce brushed on it was also very tempting.

Pick up a piece with chopsticks and bite into it. The outer skin feels a little crispy and slightly crispy, and the inside is soft, smooth and elastic.

The sauce is sour, sweet, and pink in color, which is also more appetizing.

According to Xiao Huang, he made this sauce himself, and Xiao Huang said that in fact, there is no standard way to make these sauces, because most of the sauces made by each house are made by themselves, and there is only a general preference.

"It's not bad." Chen Nian couldn't help but feel a little surprised. Sure enough, there is something good about oyster omelette that can be regarded as a classic snack in southern Fujian or Wanwan area.

This is exactly what Xiao Huang said.

The oysters inside are not overcooked and are full of umami flavor when you eat them. And because they are made in-house, there are enough aged oysters in them. Every bite is full of oysters.
To be continued...