Onion sea oyster fried A change of clutter selling appearance the product is more exquisite

Fried with shallots and oysters

This sea oyster frying is different from the conventional method in three ways: first, the wild mountain onion is used instead of the traditional ingredient garlic seedlings, and the horseshoe is added to enrich the taste, fresh and beautiful; second, when the searing is fixed, it is molded, and the messy appearance is changed, and the product is more exquisite; again, after being baked to the final, it is drizzled with a layer of egg white liquid, and the surface is formed into a crispy shell, and the outside of the dish is crisp and soft, almost the table must order. Production process: 1. Fresh wild shallots are washed, drained and cut into 1 cm long segments; sea oyster meat washed twice; fresh horseshoe peeled, cut into mung bean-sized cubes for later.

2. Put 500 grams of sea oyster meat, 100 grams of horseshoe cubes, 200 grams of wild mountain shallots, sweet potato starch and salt in the pot, add a little water and stir into a thick paste; the round mold is soaked in oil and set aside. 3. Heat the iron plate with oil, put on a round mold, scoop in the mixed shallot sea oyster paste to a thickness of about 5 mm, wait to fry until it is set, remove the mold, pour a thin layer of egg white on the surface of each cake, fry until it turns slightly white, pour a little salad oil, turn over and pour oil again, until both sides become golden brown, every 4 pieces for one, cut into two halves and plate to go.

Technical key: 1. Wild mountain onions can also be replaced by leeks and other ingredients, and the taste is equally delicious. 2. Sea oyster meat is easy to get out of the water, so there is no need to add too much water when mixing the paste.