.

The whole thing feels great...

I finished the portion of fried oysters that were aged three times five times two.

"It's a bit not satisfying, I still want to eat it." Chen Nian couldn't help but muttered to himself.

But I will make other versions in the future, so I’m not in a hurry.

Next Chen Nian plans to make the Quanzhou version.

Speaking of the Quanzhou version, the original method is somewhat different from that in Taiwan. Chen Nian first took out the eggs, broke them up and set them aside for later use. Then he chopped a lot of minced ginger and garlic and put them among the oysters.

When Xiao Huang was talking about this version, he also said that his child had disliked eating ginger since he was a child, and would ask him not to put ginger in every time he made oyster omelette.

But as a chef, Master Huang, how could he allow his children to be picky eaters, so he would put a lot of ginger in every time.

In the end, when he made it, his child would still shed tears and eat it with big mouthfuls.

Then he added chicken powder, refined salt and oyster sauce, and then poured a little old Fujian wine into it.

Of course, this old wine was also aged and was obtained from Xiao Huang.

I added some white pepper and finally added a lot of garlic sprouts.

But what Xiao Huang said at that time was that you could also put shredded radish or something in it. Anyway, each family’s method is different, but he said that the more authentic method he knew was to put garlic sprouts.

After placing the garlic sprouts, I added sweet potato powder into it. Although the raw materials are the same as the sweet potato powder just now, the sweet potato powder just now is directly kneaded into a very fine noodle shape, while this sweet potato powder is made into small pieces.

of particles.

This way it won't be as thin as before when stirring.

"I guess the purpose of adding sweet potato starch this time is to prevent the oysters inside from exploding. After all, the oysters will appear in this state under the influence of high temperature." Chen Nian thought about the principle in his mind.

After stirring evenly, Chen Nian first heats the pan with hot oil, then slides the oil in the pan, and then pours out the oil. While the walls of the pot are all covered with oil, Chen Nian pours the oysters that have just been prepared.

in.

Stir fry slightly to ensure that every oyster can be fried, which will make it more fragrant.

After stir-frying twice, Chen Nian began to use a spatula to press the ingredients in the pot into a cake shape.

The oyster omelet in Fujian is drier and more flavorful than the oyster omelet in Taiwan.

After the bottom layer is almost fried, Chen Nian gently hangs the eggs on the side again.

Wait until it is set before flipping it over with a spoon.

Chen Nian originally thought it was quite good after eating that version of oyster omelet just now, but after seeing this version of oyster omelet, his eyes couldn't help but light up.

"If this doesn't taste good, I'll go down and drink the Pacific Ocean dry!"
Chapter completed!