Baked Chaoshan oyster

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Ingredient mixing

Fresh oyster 250 g, duck's eggs 3 , shallot head 20 g, white rice powder 75 g, cooked lard 150 g, monosodium glutamate 1 g, fish dews 5 g, cayenne sauce 5 g,

Cooking method

Rinse and clean the spat of fresh oyster. Mix it evenly with white rice powder in water. Cut the shallot head into granules and add it into the mixture. Add monosodium glutamate, fish condensation. And mix them evenly for further use. Heat a flat cooking vessel with a hot fire until it's heated enough. Pour little lard in it. Blend spat with watered rice powder till they become a slurry. Churn it up with a spoon and pour it in the cooking vessel. Remove the shell of a duck's egg and scatter it. Pour it on the slurry. Add lard and fry. Season with cayenne sauce. Cut and divide the spat with an iron scoop in the cooking vessel. Turn it over with the scoop. Add lard round. Continue frying until both sides become crisp and appear a golden color. Put it in a plate. Add cilantro. Serve.

Features

Fresh and savory, crisp but not hard, fragile but not soft.