Ingredients: oysters (also called oyster meat, oyster meat) 100 grams, Chinese cabbage 30 grams, 4 eggs, powder sauce oysters fried powder 4 tbsp, 1 bowl of water
Dip sauce, 1 tbsp tomato paste, 2 tbsp sweet and spicy sauce, 1 tbsp cold boiled water, 1 tsp sugar
Preparation method
1. Wash the cabbage and cut into small pieces. Wash the oysters and drain.
2. Put the powder and slurry into a bowl and mix well. Put the sauce together in the pot, cook until it bubbles, and set aside.
3. Heat a wok and heat 1 tbsp of oil and sauté the oysters until six minutes cooked.
4. Beat 1 egg into the oysters in a wok. Use a spatula to scoop the yolks apart.
5. Drizzle the slurry on top of the eggs.
Spread out.
6. Sprinkle the surface with cabbage and fry until the bottom of the cake is somewhat browned.
7. Cover the cake with a plate slightly smaller than the pan.
8. Turn the pot over again and the cake will be on the plate.
9. Slide the cake into a wok and fry it on one side facing up and the other side until the surface is somewhat browned.
10. Finally, the finished product is fried, drizzled with the finished dipping sauce on the surface and eaten.
Making Tips:
1. If you can't buy oyster fried powder, you can use fine sweet potato flour and potato starch to mix in a 1:1 ratio instead.
2. Oysters do not put too much, usually put 8 to 10 is good, too much will be tired.
3. After the slurry is adjusted, it will settle for a long time, so stir it again when frying.
4. If you have some leeks, you can add some to it, the taste will be more fragrant. However, it should be noted that too much material should be added.
5. Use medium heat when frying, and move fast when turning over. The stalls outside sell softly, and I think it should be fried
Some scorched only incense.
6. Eat the pancakes immediately, not stacked on top of each other.
7. Steps 8 to 10 shown are the "pancakes do not break" trick, which can be used to fry other cakes.
Excerpted from the book "Favorite Home Cooking", all rights reserved.