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The famous Chinese snack Shantou oyster fried has come to Indonesia!!
Shantou oysters fried
Chaozhou Restaurant Signature dishes
The oysters are large and full, the eggs are golden and soft, and when you bite down, the taste is fresh and refreshing, retaining the original flavor of Chaoshan cuisine!
Say it so well, dare I call the boss out and ask the method!
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boss
Yang Mingli is 62 years old and a native of Teochew. Yang Mingli's father opened the restaurant in 1969, and it has been 47 years now. She has been helping out with her father in the shop since she was a teenager, and she has long known about the practice of shantou oyster frying.
Ingredients for the production process
Oysters, eggs, leeks, sweet potato powder, fish sauce and sugar.
If you want to make an original oyster fry, in addition to the ratio of seasoning, the choice of oysters is also very important.
Choose a large, full oyster that is fresher and tastes better.
method
1
Mix the minced leeks with the sweet potato powder, add water and stir well and pour into the pot.
2
Add the prepared egg mixture, slightly shape it, and turn the spatula over.
3
Add the appropriate amount of cooked lard and wait until both sides are crispy before setting aside.
4
Stir the oysters, leeks and sweet potato powder well, stir in the pan with minced garlic and stir-fry over high heat.
5
Eight ripe when added sugar and fish sauce.
6
After the oysters are sautéed, drizzle over the prepared omelettes.
A plate of delicious, soft and smooth Shantou oysters is ready to be fried!
The restaurant's business is now booming, but when Yang Mingli first took over the restaurant, she encountered some trouble.
In 1998, Ms. Yang took over the site after her father's death. During that time, several old chefs in the hotel retired and returned home. The newly recruited chef made the Rai, which tasted much worse than before, and the business in the shop plummeted.
So Ms. Yang went to the kitchen and taught the masters to make authentic Chaoshan dishes by hand. After a period of tasting and adjustment, the business of the restaurant gradually improved.
Yang Mingli said that in the future, she will strive to run the store and retain the quality and most traditional taste of Chaoshan cuisine.
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