Tip of the Tongue 2: Oyster Omelette

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of making oyster omelette, a delicacy from "A Bite of China".

1. Raw materials and seasonings

2. Beat the eggs, wash the oysters, wash and chop the green onions and coriander.

3. Cut the pork fat into 3cm dices and put them directly into the Supor fine ceramic smokeless healthy frying pan. Fry the oil out over medium heat and then simmer over low heat until the surface turns golden, the volume is significantly reduced, and the surface becomes not burnt.

4. Pour out through the diversion port next to the pot body, filter out the oil residue, leaving only lard

5. Place the drained oysters in a container

6. Add sweet potato flour, oil

7. Use your hands to spread it evenly until it becomes a paste. Add chopped green onions, coriander, fish sauce and mix well.

8. Heat the pan, pour in lard (80ml), turn the pan to make the oil evenly spread on the bottom of the pan, pour in the oysters, quickly turn the pan (or use a spatula to spread the batter into an even circle). Fry over medium heat until the bottom is slightly set, then pour in the egg liquid.

9. After half a minute, add some lard, turn over, and fry until the surface is slightly yellow and the egg liquid is cooked.

The method of making oyster omelette from the food on the tip of the tongue 2 has been introduced, but everyone’s understanding of it is definitely different, so the taste will definitely be different. So, go try it and see what it tastes like when you make it yourself.