Chinese Oyster Omelette Recipe
The oyster omelet is from Chaoshan in Cantonese province. In Chaoshan, no matter you are in restaurants or any street, you can always smell the aromatic of this dessert. This is an easy version of the oyster omelet.
50g oyster sauce
10g cooking wine
1. Blanching can remove the excess water, Oysters contain a lot of water. Excess water can affect the appearance and taste when frying, so never forget the blanching step.
2. Add cooking wine can remove fishy taste and make the oyster meat tender.
Blanch the oyster meat the boiling water. Remove from heat and rinse with cold water. Drain and set aside.
Break the eggs into the bowl. Add the oyster meat, cooking wine and salt. mix well.
Preheat a pan. Add oil. When the oil is hot, add oyster meat mixture. And make the mixture flat on the pan.
Fry until set and turn over. Continue to fry until golden brown on both sides. Serve.