Some people will ask, not to say that the oysters are fried in southern Fujian, how to "occupy" this snack to Zhangzhou.
Don't be in a hurry, and listen to me slowly.
The oyster fry you see is not like this
Or is it
But The oyster fry in Zhangzhou is
Why is zhangzhou oyster fried also listed as a special snack, I wonder if the officials see the difference?
If you go to Zhangzhou to eat oyster fried, be sure to ask the shopkeeper: is it "crispy" or "soft"!
The oyster fry I ate in the old city of Zhangzhou was all "soft", and I personally didn't like the soft and sticky taste, so I didn't eat oyster fry outside. Only when I return to Zhangzhou will I go to the store to order a meal!
Twenty years ago, in Dongyue New Village, there was a couple pushing a tricycle every night, and The guys who made a living as a family were on the cart, supporting a stove and a big flat pot on the stove. When the guests came, the boss would lazily get up and fry a plate, and the hostess would serve it to the guest, and then retract back to the corner to smoke and drink tea.
At that time, I was preparing for the examination, the diet was not very regular, and I was tired of reading, so I would go to the stall and order a plate. If you go more, you will also see how the boss operates: grab a handful of washed sea oysters, pour in the rice milk (knock the blackboard), beat in the duck eggs (knock the blackboard again), sprinkle with garlic seedlings, adjust the soy sauce, stir well. Wait for the oil of the large flat pan to smoke slightly, spread into the oysters and slurry, about ten seconds later, the oyster frying is condensed and formed, floating on the oil surface, the boss will use the flat spatula at this time, the oil will be poured onto the "cake" surface, about thirty seconds, deftly fry the whole oyster over one side, and then about thirty seconds, move to the plate, let the boss lady bring it, with "vegetable head acid" (sour radish marinated with white vinegar and sugar), pour garlic juice. As soon as the chopsticks go down, you can hear the crisp cracking sound, and there is no feeling of "noodles" in the mouth, and the taste is excellent!
The secret of Zhangzhou oyster frying "crisp" should lie in the use of rice milk, not the sweet potato powder commonly used in other parts of southern Fujian. Like "Ding Rice Hanging", it uses rice as a raw material (and duck eggs, I don't know if this has a different effect from using eggs), which is probably related to the abundant rice in the Zhangzhou Plain, which can be luxurious.
Unfortunately, after two years, when I returned from Xiamen and wanted to eat, I didn't see the couple again, asked others, and the boss was in debt because of gambling money and ran away.
Well, the boss's family's good days are gone, and I have never eaten such a crispy oyster fry again.