Guangxi Oyster Omelette
About This Recipe
Chaoshan cuisine in Guangdong has a long history, and Chaoshan oyster stew is one of its representative dishes. Mainly seafood, the taste is light and delicious, focusing on the original flavor of the ingredients, and is good at braised, stewed, deep-fried and deep-fried, fully embodying the cooking wisdom of Chaoshan cuisine.
Ingredients List
- 300g oysters
- 3 eggs
- 50g sweet potato starch
Cooking Steps
- 1. Boil the eggs until half-cooked according to package instructions, remove and drain under cold water.
- 2. Boil water in a large pot, add noodles and cook until sof
nd stir well - 5. Pour the noodles into a bowl, pour on the sauce, add the garnishes and mix well.
Cultural Tips
Chaoshan cuisine is an important branch of Cantonese cuisine, famous for its exquisite knife skills and ultimate pursuit of seafood ingredients. Chaoshan people make good use of brine and sand tea sauce. Chaoshan beef hot pot, braised goose, fish balls, etc. are all nationally famous delicacies. Chaoshan oysters enjoy a high reputation in the Chaoshan region of Guangdong. It is a must-have dish for festivals and family gatherings, and is the epitome of Chaoshan cuisine food culture.
Ingredients
- Oyster 300g
- 3 eggs
- Sweet potato starch 50g
Instructions
- 1. Boil the eggs until they are medium-cooked according to the package instructions, remove them and drain them in cold water.