#OysterCooking #Oyster pancake #Making Hong Kong style oyster pa
Hong Kong style oyster pancake that I couldn't eat during my trip to Hong Kong!! It is characterized by frying potato starch and frying it crispy. Along with oysters, the important ingredient is green onion. It's sliced green onions, put a lot of it in, and fry it with oysters. It's delicious if you just eat it and dip it in a sauce made with red pepper powder. It's a Hong Kong-style oyster pancake that you can add cabbage to make it taste richer. If you don't have potato starch, glutinous rice powder also plays a role. Haha The taste of Hong Kong-style oyster pancakes that are fried!! The victory of the green onions!!!!
4 serving
Within 30 minutes
강철새잎
Ingredients
  • Oyster
    300g
  • Cabbage
    1/4ea
  • leek
    1ea
  • Salt
    1TS
  • Flour
    2cup
  • potato starch
    1cup
  • sparkling water
Cooking Steps
STEP 1/8
Chop the cabbage and prepare it. If you mix it with red cabbage, the color is good. It's even better in terms of nutrition. Or you can just shred the cabbage.
STEP 2/8
The characteristic of Hong Kong style oyster pancakes is green onions. You need to put a lot of green onions to make Hong Kong-style oyster pancakes. Add a lot of chopped green onions.
STEP 3/8
It's raw oysters. Wash it clean and drain it.
STEP 4/8
Another ingredient that needs to be added to the Hong Kong-style oyster pancake is starch. Add potato starch powder and salt to season.
STEP 5/8
Add carbonated water, not water, to make a thick dough. Add little by little to make the dough completely thick. You can make it much thicker than our pancake batter.
STEP 6/8
Add enough oil to the heated pan. We're going to make it as if it's fried. That's how it becomes a proper Hong Kong style oyster pancake. Add enough oil, add oyster pancake batter, spread it out, and fry it. You can go back and forth from high to medium heat for . It's fried, so if you cook it over medium heat, the pancake is soggy that you eat all the oil. You can make oyster pancakes with a crispy texture by frying the dough in enough hot oil
STEP 7/8
Turn it upside down if it's fried on one side, as if it's golden brown. And please fry the rest of the side crispy. Turn it over carefully because oil may get splattered when you turn it over. Hot oil can splash on your face.
STEP 8/8
It is a Hong Kong-style oyster pancake that is crispy on the outside and moist on the inside. I think it's better to eat it with coke. I haven't tried Hong Kong-style oyster pancakes on a trip to Hong Kong. I saw a Jongwon Baek eating at the Streis Food Fighter. After that, he appeared on several travel programs. <UNT_PHL> I've made it before... ...but I didn't add carbonated water then. I didn't add green onions. This time, I made it in a traditional way.
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