Oyster omelet

Oyster omelet

Introduction:

"The plump oyster, with the fried egg liquid and the properly prepared oyster sauce, makes people love it both as a snack and dinner. Especially the plump oyster, with the sauce added, the happiness of eating into the mouth is really beyond description. "

Production steps:

Step 1: wash oyster and drain water, wash cabbage and cut into small sections, wash green onion and cut into small pieces, set aside.

Step 2: mix seasoning B and cook it over low heat to thicken it into sauce.

Step 3: mix seasoning a to prepare paste.

Step 4: add 1 tbsp oil to the pan, heat up the pan, and then add chopped green onion and oyster to fry

Step 5: break in the eggs and prick the yolk to give you the oysters to fuse.

Step 6: put the right amount of cabbage, and drench it with paste. After it is ripe into translucent shape, put it on a plate, and then drench it with sauce.

Materials required:

Oyster: 200g

Cabbage: 150g

Green onion: 2

Egg: 1

Sweet potato flour (seasoning a): 4 tbsp

Taibai powder (seasoning a): 2 tbsp

Flour (seasoning a): 1 tbsp

Water (seasoning a): 1 cup

Salt (seasoning a): 1 / 2 tsp

Vinegar (seasoning a): 1 / 2 tbsp

Salt (seasoning b): a little

Sweet potato flour (seasoning b): 1 / 2 tbsp

Cornmeal (seasoning b): 1 / 2 tsp

Sugar (seasoning b): 2 tbsp

Sweet chili sauce (seasoning b): 1 tbsp

Ketchup (seasoning b): 1 tsp

Cinnamon powder (seasoning b): a little

Cold boiled water (seasoning b): 1 / 2 cup

Note: the powder investigated in advance will precipitate, and it should be stirred evenly before use.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: Original