Xitian Lane Oyster Branding (Photo by He Wen'an) is called the most humane oyster branding by the media. The operator, Mrs. Qiu Shuying, has been guarding the old stall of Shantou Old Street for more than half a century.
Oysters are also called oysters. It seems that the oysters that are deliberately unable to live with the human civilization marked by fire, and are eaten raw without any cooking, are more flavorful and nutritious than cooked ones. However, in modern society, marine environmental pollution is serious, and oysters that are truly sterile and hygienic and suitable for raw food usually need to be farmed on islands far from towns, which are expensive and difficult to obtain. If used for cooking, no matter what method of steaming, boiling, burning, or roasting is used, the oyster body will be dehydrated and shrink, and the umami taste will often be lost. Chaoshan pan-fried oysters are one of the few foods I've ever eaten that can still preserve the fresh flavor of oysters after cooking.
Delicious oysters should be crispy on the outside and tender on the inside, with more oysters and less powder.
Oysters should be burned with this bead oyster.
The fresh oysters selected by the oyster saucers, also known as "oysters" or "pearl oysters", are pleated oysters in the classification of oyster species, often epiphytic on seaside rocks or docks, and local women and children often use sharp-beaked chisels and oyster knives to pry them when the tide recedes on the beach. The folk song "Knife Stacked Knife" sings like this:
Stack knives, climb up the knife pile and sell oysters.
Don't think Nguyen Oysters are careful, oysters are careful and fine with oysters.
Oyster girl picking oysters by the sea.
The history of Chaozhou people eating oysters is quite long, the Chaozhou Chenqiao and Meilin Lake Shell Hill sites are the evidence left by the local ancestors to eat oysters, and Han Yu in the Tang Dynasty used the poem "Oysters are sticky to the mountains, and one hundred and ten are born" to describe this kind of seafood in Chaozhou.
The Teochew Agave is a species that has disappeared.
The oyster branding of Chaoshan was formed around the late Qing Dynasty, because at that time there was already an "old hall oyster brand". The old guild hall in Shantoubu, referring to the "Zhangchao Guild Hall", was built in the fourth year of Qing Xianfeng (1854), behind the current department store building at No. 36 Anping Road, which was still Haiqian Wharf. By 1930, Yang, Hu, Yao and many other oyster stalls gathered in the Area of Xitian Lane on Shengping Road to sell, forming a street of Oyster Branding food, and the name of "Xitian Lane Oyster Branding" became more and more popular. However, after the liberation, after private transformation, the Xitian Lane Oysters were closed like the food vendors that used to be all over the streets and alleys of Shantou. In 1960, Qiu Shuying re-operated Xitian Lane Oyster Branding as a female heir, and it has been 50 years. Xitian Lane Oyster Branding became the most prestigious oyster branding shop in Shantou, and she herself naturally became the first person to be the chaoshan oyster branding.
In 2007, Cai Lan interviewed Qiu Shuying and gladly took a photo with her.
Qiu Shuying's Xitian Lane Oyster Sauce represents the history of a kind of cuisine.
Method of frying oysters:
What is so special about this oyster brand that has been passed down for hundreds of years? Let's first look at the system.
1, the main ingredient of oyster roasting should be fresh oysters, snow powder and duck eggs. The method is to first heat the flat bottom pig iron with a high flame and lay down the lard. Oyster branding has a nickname "thick oyster branding", thick oyster branding means naturally to use a lot of lard. The Chaoshan food saying "thick and fierce fire fragrant soup" is about the characteristics of fried oysters. The fresh oysters selected by the oyster saucers, also known as "oysters" or "pearl oysters", are pleated oysters in the classification of oyster species, often epiphytic on seaside rocks or docks, and local women and children often use sharp-beaked chisels and oyster knives to pry them when the tide recedes on the beach.
The main ingredient for oyster roasting is fresh oysters, snow powder and duck eggs.
The yellow ones are eggs or duck eggs.
2, snow powder refers to the fine white potato flour. As for why duck eggs were chosen, I had been discussed with me before, and I said that its practical eggs are also OK. In the old days, chickens were more expensive than ducks, eggs were more expensive than duck eggs, and everyone wanted to make small profits. When frying oysters, the oysters and potato flour are first mixed with water into a thin pulp, which is the key to cooking the oysters. The purpose of adding potato flour is to absorb the moisture that the oysters get rid of by heat, while making the oysters more smooth and tender. If too much water is too thin, it cannot be fried, it will become some paste, and the Chaoshan people call it "oysters", which is also a good taste of oysters.
The purpose of adding potato flour is to absorb the moisture that the oysters get rid of by heat, while making the oysters more smooth and tender.
3, followed by the powder to the top. Because of the hot and oily reasons, the heated side of the powder will first be fixed and turn into a seductive golden yellow, while the top is still watery and tender. In this case, you can pour egg mixture on top. The role of egg liquid is to absorb water, the second is to increase color, the third is to enrich the fragrance, the fourth is to improve nutrition, and the fifth is to increase the value. At this time, the oysters are first burned, turn them over, and let the side with the egg liquid also fry until golden brown and then plate. A classic delicious oyster dish with a crispy outside and tender inside, full of oyster flavor was born. According to food customs, when serving, be sure to put the washed coriander on top of the oyster sauce while it is hot, as the saying goes, "coriander stacked plate head", in addition to looking good, but also let the residual heat of the oyster burn to force the coriander out of the fragrance, but also be accompanied by fish sauce, chili sauce and pepper these three condiments.
Oysters are especially called oyster beads when they are not cake-shaped, which is more advanced than oysters.
The above is my analysis of the folk food of oysters in the daily diet, which may not be the same as what is eaten on the market. In fact, although Chaoshan oyster sauce has a long history, there is no unified formula and operating procedures, which can be said to have its own sayings and practices, and the production is even more good and bad.
The technique of frying oysters is summed up in the colloquial saying "thick and fierce fire fang soup"
In terms of name, the signs of the oyster shop I saw in the newly built archway street in Chaozhou Fucheng were mistakenly written as "oyster frying". In the cooking techniques of Chao cai, "frying" and "branding" are similar but there is still a difference: frying and burning refer to the cooking method of using the amount of oil that does not submerge the food (flooded is fried) to mature the food and make the appearance golden, but the branding also refers specifically to the cake-like food made by the decoction technique after mixing with water starch, and the common in addition to oyster branding, there are also autumn melon branding, fish burning, etc. In other words, "oyster roasting" includes the specific practice of adding starch to the searing, while "oyster frying" refers to simply frying oysters in oil. The oysters in southern Fujian are fried in the same way that the oysters are first fried and then the potato flour water is put down, which is different from the oysters in Chaoshan Province.
Delicious oysters should be crispy on the outside and tender on the inside, with more oysters and less powder. To make the outside crisp and tender on the inside, the cooking process must be "thick and fierce" and based on the degree of the oysters just ripening. Anyone whose skin is charred and whose oyster meat is overcooked can only be regarded as a lower product. The purpose of oyster baking powder is to adsorb the moisture folded by the heat of oysters and become a cake type, the amount of flour should naturally be able to absorb water into the degree, if there is a lot of powder and few oysters, it becomes "potato flour branding". The oysters on the market also often add shallots to the pulp, but I think that oysters and coriander are the perfect match, and since they still have to "stack the heads of coriander" after cooking, then this shallot is still not added.
The techniques of Minnan oyster sauce frying and Chaoshan oyster roasting are different:
When making oysters, the oysters are irregular starch.
Finally, since the food related to oysters is mentioned, it is natural to bask in the world-famous oysters. You can use Shantou's oyster branding and oyster's oyster door nine-style pk.