Oyster branding is the saying of the hometown dialect, that is, oyster roasting, Minnan people call oyster frying. Oysters, which are smaller oysters, also called pearl oysters, can be dried as dried oysters as a condiment for boiling porridge or soup. When I was in middle school, there was a Maupassant's work "My Uncle Hule" in the Chinese textbook, which told them about eating oysters on the boat. The students couldn't understand what the oysters looked like, thinking that they were foreign ingredients. When I grew up, I understood that the oysters mentioned in the text, whose names sound foreign, are actually oysters Chinese.
In the past, when outsiders mentioned Teochew cuisine, the most unavoidable thing was this oyster. Oysters can be a dish, can also be regarded as a snack, often in various food festivals or pedestrian streets to see small stalls selling oysters, childhood also often as a snack for the night snack, so the number of foreigners who have eaten will naturally be more. In fact, Teochew cuisine is broad and profound, and it is not just a snack snack.
Oyster branding is easy and easy, and it is difficult to say that it is difficult. Good oysters require forming into a cake, crispy on the outside and tender on the inside, with a moderate salty taste. The first is the selection of materials, oysters are fresh, it is best to be consistent and full, of course, not the bigger the better, the smaller one can fry the aroma of the oysters, and the large ones will not be cooked or cause the oysters to burn unevenly. Big oysters are the role of boiling casserole porridge and making big dishes. Freshly bought oysters with a little mud and slime, you can wash it several times with some corn starch or drip oil, and then put it on the filter to dry the water. Then, add sweet potato flour (commonly known as sweet potato powder, no sweet potato flour can be replaced by tapioca flour) to make a powder pulp, because tapioca flour is sticky, you can appropriately put some corn starch to make the appearance more brittle. Other condiments include chives, salt, pepper, eggs, etc. Pepper can ward off the fishy smell of oysters, and the role of eggs is to make them easier to form.
When he was young, the second uncle of the clan was a master cook, and he was often invited by the villagers to run a table to cook. Once, I saw him frying oysters, so I went to study. He pointed out that the oil used to fry oysters must be made of lard, because lard is the most fragrant, and eggs need to use duck eggs, first, duck eggs are more fragrant than eggs, and second, duck eggs are not easy to fry. Oyster fried well, with coriander can be served, when eating oysters, you have to eat while hot, cold will have a fishy taste, the most authentic way to eat is to dip fish sauce, it is said that only in this way, can bring out the umami taste of the oyster, eat endless aftertaste.
Oysters are rich in nutrients, rich in a variety of trace elements, and have always been known as "seabed milk", and the elderly and children can eat more. Of course, even the best food will be bloated and tired. There is a folk story about eating oysters in the countryside, called "punishing thieves to eat oysters", saying that a fishing village near the sea caught a thief, and everyone did not know how to punish him, because the fishermen ate oysters every day, they were tired of oysters, and they were afraid when they saw oysters, so some people proposed to punish thieves for eating oysters, everyone raised their hands in approval, but let the thieves be overjoyed, who knew that the oysters were plate after plate, the thieves were happy at first, they could not eat after eating, they begged for forgiveness, and finally they finally changed their ways and became a beautiful talk.