Oyster Orange omelet is not limited to Taiwan, it is very international! As immigrants progressed, the territory also expanded. Different regions have different ways of interpreting oyster omelettes - some became "hot girls" because of immigration, while others were suspected to be mutated by TV series. Oyster omelette is the first step to understanding Chinese cross-domain snacks.
From oyster omelettes, see the powder complex of Taiwanese people,
According to the 2007 Vision magazine, a sample survey of 1,000 Taiwanese people was found to have oyster omelettes won the snack champion that best represents Taiwanese food. As long as there is a night market in Taiwan, there will be oyster omelet stalls.
There is no doubt that the protagonist of oyster omelet is oyster , but Taiwan may not be sure. This is very incredible in the country of oyster omelet. Oysters can be invited to take the God-Master Card. Some people think oysters are fishy, and oysters have many factors, including the cost limits the quality of oysters, the lack of a good preservation mechanism, and the high requirements for seafood freshness among Taiwanese people. But I like the taste and sauce of oyster omelette, so Taiwanese people can accept "not oysters, just omelettes". Occasionally I hear someone ordering dishes: "Boss, my oyster omelettes don't have oysters." This has a unique name called "egg omelettes". Because there is no oyster, only eggs, vegetables and slurry are left. Later, shrimp fried and flower branches fried.
Oyster Orange Oatmeal Flour Slurry is mainly sweet potato powder and supplemented by Taibai powder. In the early years, the sweet potato powder was very sticky, but now the sweet potato powder is not pure enough, so it is also mixed with Taibai powder to increase the stickiness. Most Taiwanese people have a complex of powder and slurry. Any vermicelli, mochi , flour cake , sweet potato round, cold round, etc. are all made of plant-based starch. Rather than eating powder and slurry, it is better to say that they like to have a chewy, soft and smooth texture. A more powerful example is pearl ( flour round ). pearl milk tea is not only the king of hand-cranked drinks in Taiwan, but also became popular all over the world.
Is oyster omelette very good? When I traveled all over the place, especially when I had dinner with my friends in , , oyster omelettes appeared on the table, but they were not the oyster omelettes known to Taiwanese people. The ratio of oysters to powder is different from that of Taiwan. These differences represent people's different interpretations of a food, which in turn affects the presentation method.
According to the definition, oyster omelettes can be divided into two major trays: dishes or snacks, and there is also a tray that serves as both dishes and snacks. Chaoshan, Quanzhou , Hui'an, Chongwu , Putian and other places regard oyster omelettes as dishes; Taiwan, Zhangzhou , Xinma and other places regard oyster omelettes as snacks; Xiamen is the most special, both as a dish and a snack. The emergence of oyster omelettes, in addition to people's eating habits, also reflects that local waters can breed oysters in large quantities.
Xiamen people should look at the time when they eat oyster omelettes? !
Xiamen oyster omelette is not just a snack but also a home-cooked dish. Home-cooked dishes mean closer relationships with people. Old Xiamen people will mix cold porridge into the oysters to make oyster omelets. Cold porridge replaces the sticky effect of Taibai powder and has a fluffy feeling. It is best to use Longhai (under the jurisdiction of Zhangzhou and borders Xiamen) duck eggs, which are fragrant and not fishy.
"Xiamen Evening News " former editor-in-chief Zhu Jialin said: "Our family eats oyster omelets depends on the time. The oysters are the most plump from New Year's Day to the Lunar New Year. The local area is also the harvest period of purple-skinned garlic and sweet potatoes (made into sweet potato powder), and the freshest quality is the most indispensable part of oyster omelets. These are the best time to eat oyster omelets in the year." Oyster omelets are still his homesickness: "When I miss oyster omelets in Japan (i.e. oyster omelets), I can only use the famous Oyster Ome oysters to fry, and I don't understand the homesickness at all." Oyster omelets are not big, but they only recognize the small but fragrant oysters in their hometown.
Traditional old Xiamen oyster omelettes do not add eggs. Since there is less powder makeup in the middle, you have to show your true skills without makeup. The freshness and quantity of oysters must be sufficient.
The method of Xiamen restaurants will sprinkle thin sweet potato powder (dried powder) directly on the oysters and fry them in the pan. The oysters themselves will produce water, and they will turn into powder without water. When the oysters and oysters stick to each other, pour some oil to push them open. Sprinkle garlic beads before lifting the pot, stir for a few more times before lifting the pot. Although the appearance is irregular, it must be "not sticky in piles and not messy." I have eaten oyster omelettes in restaurants in Xiamen, Hui'an, Chongwu, Putian and other places in Fujian. The appearance and taste are similar. Oyster omelettes follow me like a shadow, which shows its popularity and also shows that it is regarded as a dish that can be used on the table in the local area.
Despite this, I still ate the Taiwanese version in Xiamen - oyster omelettes with powder and eggs, and the famous street shop "Lianhuan Oyster Fried" can be used as a representative. What's going on?
descendants of Xiamen and also a famous Taiwanese chef Ke Junnian provided an explanation. In 2007, the Taiwanese TV series "Happy Love in the Corner" was popular in mainland China. In the plot, Taipei Shilin Datou Long Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster, which affected the impression of people from all over China about oyster omelettes. It believed that "oyster fried" had to be added with powder and eggs to be considered authentic, and evolved into the current situation of selling Taiwanese version of oyster omelettes on the streets of Xiamen.
Xiamen sea oyster fried may be affected by Taiwanese drama and adjust the practice.
When Malaysia becomes hot girl
With the China South China immigrants took root in Malaysia , especially in places where there are more immigrants in Fujian, it is easy to see oyster omelettes, and as a result, oyster omelettes become "hot girls" (Huh?). Local oyster omelettes have two major characteristics: one is fried and the other is spicy.
Taiwanese omelette oyster omelet. Usually, the method is to pour slurry water on the heated iron plate, put oysters and eggs into the shaped paste in sequence, sprinkle vegetables before taking the pot, serve with sauce after serving. However, Malaysia's fried methods are very special - oysters are oysters and omelets are frying.
The first time I stood in front of the stall, I saw the boss poured a spoonful of white powder on the iron plate and stir-fry it, then added eggs and then stir-fry it, and finally turned into a pile of eggs and fried it. I wonder if it was over? Where is the oyster? The boss took another spoonful of oysters and chili and stir-fryed separately. After stir-frying until it tasted good, fry the eggs and spread them on them, and then spread them with fried spicy oysters. Unlike other regions where sweet potato powder is used as the binder for oysters, Penang is treated separately and finally combined.
And "spicy" is also a very important identification point for Malaysian oyster omelettes. In addition to stir-frying chili sauce into the oysters, a chili sauce dish will also be served when served. The way for the older generation to eat it is not used to dip the chili sauce, but pour it all on the oyster omelet, and add spicy to it. Many Chinese snacks become "hot girls" when they come to Malaysia. This is related to the hot local climate and eating spicy food helps sweat. Or it may be affected by the eating habits of the friendly Malays spicy food, making the oyster omelet very hot. Overall, Malaysian oyster omelettes have many ingredients, sufficient frying and good price, which can be regarded as restaurant quality and snack price. This method reflects the wealth and importance of tradition among local Chinese, and does not change their practices due to commercial factors.
In Chaoshan, oyster omelette is a table dish, and the dishes are particular, locally called it " oyster baking ". Its specialty store can be traced back to the late Qing Dynasty. The Zhangchao Association, which opened in Shantou Bu in 1854, provided oyster baking. "Oyster" is an oyster, "baking" is similar to frying, and refers to a cake-like substance made with stir-frying with water and starch. The slurry cannot stick to the pan. It should be able to gently shake the bottom of the pan and fry the pan into a golden color and then turn it over to form a round cake appearance that is crispy on the outside and soft on the inside. In addition to oyster baking, common cucumber baking, tofu fish baking, etc., can be eaten at the Hong Kong Zuihonglou Chaozhou restaurant in Taipei, and the Shenwang Hotel's Trendy Collection includes water melon pancakes ( loofah baking ).
Chaoshan oyster omelettes are very particular in shape and taste. First, the baking must be round enough, the color must be consistent, and there must be no burnt or white. 2. Control the heat, do not eat oil, and taste refreshing.3. The amount of oysters placed should not be stingy. It is best to eat fresh oysters in every bite. 4. The powder tastes crispy on the outside and elastic on the inside. Sprinkle coriander before serving the table to let the heat of the oysters exude the fragrance of coriander, which can increase the appearance and remove greasiness. If it is really classified as oyster omelette, then it will be a completely different price in the two worlds, with five to ten times different.
"Spicy" is a very important identification focus for Malaysian oyster omelettes. It is not only fried into the oysters, but also served with chili sauce plates. The picture shows oyster fried in the Meiyuan Tea Restaurant in Penang.
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