Taiwan Night Market Gourmet Oyster Fry

#做法
#做蚵仔煎不失败
It is common to see people failing to make this dish
It's really not that hard
I share my approach with you
This is me in front of the frying pans of the major night markets
In the name of purchase, I have a relationship with my boss
Steal the division for years then
For household pans
Results after comprehensive adjustments
Usually the failure point is there
1. The order of the unloading is wrong
2. Pulp ratio
3. Tips for turning over faces
A lot of people cook it out
It's not like oyster frying
It's a bit like scrambled eggs with oysters
【Slurry ratio】
Too white powder 1
Sweet potato powder 2
Water 3
A pinch of salt
【Order of pot】
Oil → oysters → stir-fry with green vegetables ↓
→ half a cup of slurry water (after slightly styling)↓
→ eggs (directly hit and then open the eggs)↓
→ lid and turn to low heat (fry for about 60 seconds)
→ turn over to medium heat (fry for about 40 seconds)
Finish → pot
Mainly in the frying technique
Into unsuccessful techniques in turning over
I don't dare teach this
Because I turned the dough over with a tossing pot
[Sauce] part of me is casually mixed
You can use red yeast rice + soy sauce + sugar + sweet potato powder + water
Grab the proportions yourself
If you learn the above practices
After practicing, go directly to the night market stall
Guaranteed not to lose
Be sure to know a few cc of water a few grams of powder
Just cook something in a good standard proportion
How much you put is in control
Don't be obsessed with the authorities
If only I had to know
Just add #杯 word after each number
Didn't the method come out?
The origin of oyster frying
Oyster Frying is a well-known Taiwanese snack, similar to oyster frying in Xingma and oyster frying in Minchao. The difference is that Taiwan adds sweet potato flour and taibai powder, star horses are mainly eggs, and Fu chao is mainly mixed with flour. The source of this is widely disputed, but the most famous legend is that when Zheng Chenggong attacked Taiwan, the Dutch hid all the rice grain near Tainan to avoid funding Zheng Chenggong. In order to save white rice, Zheng Jun used the oysters found on the beach at that time to wrap and fry with sweet potato flour, which evolved into "oyster frying" Kinmen oyster frying still retains the practice of mixing sweet potato flour at the beginning, and the difference between Taiwanese oyster frying is that the taiwanese oyster fry is drizzled with too white powder after the back. Its earliest name was "Fried Food Chase", which is a traditional dim sum known to the older generation in the Anping area of Tainan, and is a cake made by wrapping oysters, pork, shiitake mushrooms and other miscellaneous ingredients in sweet potato powder pulp after adding water.
Taiwan's famous oyster fried places are mainly in the major night markets, and almost every Taiwanese night market can find stalls selling oyster fried.
The method is to first heat the oil in a pan, put the oysters, stir the eggs, vegetables (such as artemisia annua, spinach, Taiwanese lettuce, cabbage, hollow cabbage, bean sprouts, nine-story tower, etc.) and then drizzle with edible starchy water, when the oysters are cooked, drizzle with special sauces and eat, easy to make, delicious taste.
Among them, the types of edible starch (common potatoes, potatoes and tree potatoes) and the viscosity of their mustard water, and the focal length of decoction, vary from place to place. In particular, sauce recipes, from the simplest soy sauce paste, ketchup, sweet and spicy sauce to bean paste, many stores will mix various sauces to become unique recipes.
Many oyster fried stalls will also sell "crab meat frying", "flower branch frying", "shrimp fried", "egg frying", etc., as the name suggests, that is, to replace the oysters with seafood such as flower branches, shrimp and crabs, or only a combination of eggs, green vegetables and starchy water.
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