The origin of Fuqing oyster cake!

Midge is a Minnan language, which means oyster.

Taiwan Province Province, Fujian and other places often use oyster omelet as a non-staple food, with crisp taste and slippery stuffing.

There is an interesting story about its origin. According to folk rumors, in A.D. 166 1 year, the Dutch army occupied Tainan, and Zheng Chenggong led the troops from Luermen to recover the lost ground. Zheng Jun defeated the Dutch army in a sweeping manner, and the Dutch army hid all the rice in a rage. Zheng Jun was in a hurry for lack of food, so he simply used local materials and mixed water with clams and sweet potato powder, which are special products of Taiwan Province Province. However, books published in Chinese mainland record that oyster omelet is a snack in Fujian, which is another origin statement.

Taiwan Province oyster omelet recipe

Ingredients: fresh midges 150g (washed with salt in advance), water spinach 70g (washed and cut off), and 2 earth eggs.

2.5 taels of pure sweet potato powder, 4 tablespoons of water, and appropriate amount of leek.

6 tablespoons tomato sauce, 2 tablespoons soy sauce, 2 tablespoons miso, 4 tablespoons sugar, half a bowl of water, 1 tablespoon white powder.

Practice: Mix the sweet potato powder, water and leek in material 2 in advance, and mix material 3 into sauce for later use.

Put a proper amount of oil in the pot, add fresh midges and fry until 70% done.

Add half a bowl of material 2 and stir-fry together until it is solidified and transparent.

Finally, add eggs and vegetables, fry both sides, and pour the sauce made of material 3 when eating.

Fujian oyster omelet

Main and auxiliary materials:

500g fresh oysters (shelled) and 4 duck eggs.

Mixed materials:

50g pork fat, 2 green garlic, proper salt, a little monosodium glutamate and sesame oil, 50g starch (sweet potato powder) and 200g peanut oil.

working methods

1. Wash the fresh oysters, remove the broken shells and drain the water. Dice fat meat, slice garlic, prepare dried oyster, dried starch, refined salt and monosodium glutamate into slurry.

2. Put the frying pan on a small fire. When the peanut oil is 80% hot, put the oyster sauce into the pot, spread it out, fry for a while, knock two duck eggs, turn the pot over and fry one side, knock two duck eggs and fry the other side. Stir fry and drizzle with sesame oil.

Authentic, crisp and delicious.