In fact, oyster frying can also be called oyster frying, oyster frying, oyster frying or oyster frying. Why does it have so many ways to write? In China, oysters have N names, most people call them "sea oysters". The coastal areas north of Jiangsu and Zhejiang to the Bohai Sea are called "sea oysters"; Fuzhou and Putian are generally called "oysters"; and the southern Fujian and Chaoshan regions are called oysters".
© Speak our Minnan dialect 2021 weekly calendar
In China, oysters have N names, most people call them "sea oysters". The coastal areas north of Jiangsu and Zhejiang to the Bohai Sea are called "oysters"; Fuzhou and Putian are generally called "oysters"; and the southern Fujian and Chaoshan regions are called "oysters".
"Oyster", the traditional character is written "oyster", some Southeast Asian countries or regions will use the word "oyster", such as the Philippines, Malaysia and so on. "Midge" has been used in ancient Chinese, such as in the Tang Dynasty Han Yu's "Eighteen Laws of The Chu nan Food Yiyuan", "the oyster phase sticks to the mountain, and the hundred and ten are born separately". Therefore, oyster frying, oyster frying, oyster roasting or oyster frying are actually different names for oyster frying in different places.
In southern Fujian, it is often called oyster frying or oyster frying, and sometimes directly called oyster frying. Minnan oyster sauce frying [o2 a3 ʦian1] is generally made by selecting the "pearl oysters" with white gills and delicious taste, mixing garlic and white potato starch, and frying in a frying pan. Full of oily bright colors, a fishy sweet aroma, oyster fry seems to hold a whole sea.
When it comes to oyster frying, there is a folk legend of "land po, do not eat oysters". It is said that the land lord prayed that everyone would be as rich, but the land wife was very angry, she said, "Everyone in the world is rich, and when a girl gets married, no one can carry a palanquin, and the rich will be rich in heaven, and the poor will be defenseless." People hated the land lady for this, and heard that she did not like to eat oyster meat, so on her birthday, the oysters were stirred with sweet potato flour and boiled into "o2 a3 tau1] to offer to her. From the perspective of recipe development, "Oyster Boy Pocket" can be said to be the predecessor of "Oyster Boy Fried".
Minnan's Oyster © Network
In addition to oyster frying, there are many delicacies made with oysters in southern Fujian. For example, sea oyster cake, commonly known as o2 t cake, is called 蚝䭔 [o2 tə1] in Minnan dialect, and some people call it 蚝䭔糋 [o2 tə1 ʦĩ5] or 蚝糋 [o2 ʦĩ5]. It is a snack fry in which thick batter is scooped onto a small round spatula topped with oysters and chopped shallots, garlic and vegetables, sometimes with squid, and then fried in a hot oil pan. Freshly baked oysters, fragrant and crispy.
In southern Fujian, there are many oyster stalls that can be sold immediately. I once saw a certain oyster stall not far from home, and as soon as I got closer, I felt very fishy, and the oyster woman was shouting in her mouth, but the work in her hands did not stop. With a knife in his hand, he easily pried open the shell of the sea oyster, and before long there was a pile of shells around him. Many Minnan people like to buy ready-to-open sea oysters, which are relatively fresh.
Peel the shell ©of a sea oyster Kay
Taiwan's oyster frying pays attention to the taste, the inside Q is crispy on the outside, and there is a sticky texture like pizza. The biggest difference from mainland oyster frying is the use of green vegetables and too white powder. Compared with minnan oyster frying and Chaoshan oyster sauce, the sweetness index of Taiwan oyster fry is much higher. Soy sauce paste and sweet sauce used as a dipping sauce make the taste of Taiwan oysters slightly mellow.
There is also a local snack in Taiwan called oyster noodle noodles, which boil the earth-yellow noodles into a paste, add the slightly cooked green oysters wrapped in flour, and sometimes also add the large intestine.
The oyster frying in Chaoshan is not called oyster frying, it is called oyster sauce, also called oyster roasting. It is similar to the oyster frying and oyster frying in Fujian, which are based on sea oysters, sweet potato powder as powder, and onions, garlic and ginger as accessories. The Oysters of Chaoshan pay more attention to the size of the oysters, and they even use oysters. Oysters are also oysters. The oysters used to be called in the south are mostly oysters that have been raised for two to three years, and they are relatively large. The common sea oysters in the northern market are oysters that have been farmed for a year.
Teochew Oyster Sauce © Network
In the final stage of frying oysters, it is necessary to drizzle the beaten eggs or duck eggs on the body of the cake. The whole oyster is also a flat cake, and its corners are also burned, which has the form of "branding".
This is completely different from the oyster frying in southern Fujian, and the oyster frying in southern Fujian does not deliberately fry to make a round cake, so the finished products are loose. Another difference is the sauce dipped in when eating, the most authentic way to eat oysters must be accompanied by fish sauce, cut a little pepper shredded and green onion, and dipped in the adjusted fish sauce when eating. When the oysters in southern Fujian are fried, some people will pour sweet and spicy sauce, mustard sauce or sprinkle with coriander, while the oysters of Shishi will add marinated white radish shreds on one side.
Stone Lion's Oyster Boy Fried © Rock Flower Food Guide
When it comes to "oyster frying", there is often another word "oyster frying", "oyster frying" is "oyster frying", because the "branding" of Chaoshan is actually the "frying" in the cooking method of Chaoshan cuisine.
The method of frying oysters varies slightly from place to place, and each has its own flavor. As natives of southern Fujian, we seem to have breathed in every smell of the sea. These foods, which are soaked in the water and soil of our hometown, leave a memory on our sense of taste and become a warm presence that soothes us.
*This content is the independent opinion of the author and does not represent the position of the platform.