Jinhu Oysters Omelette Introduction
Ouyang Zhilin wanted to start a business to supplement her family's income now that her children have grown up, so she set up a stall in Kouhu to sell scallion pancakes. Initially, when breakfast shops did not sell scallion pancakes, her business was thriving. However, once breakfast shops started offering them, her sales declined. Since the stall next to hers sold oyster omelettes, a dish she loved, she began to explore and develop her own version and started selling oyster omelettes as well. After a car accident kept her sidelined for six months, she relocated to the current site at Longtai Temple and continued operating under the name "Jinhu Oyster Omelette." The ingredients for "Jinhu Oyster Omelette" include: yellow soybean flour and non-glutinous rice flour; the filling consists of cabbage, chives, fried scallions, and oysters. The preparation method involves chopping the cabbage and chives, brushing the frying spoon with flour, layering the oysters, cabbage, chives, and fried scallions, adding sesame oil and a bit of seasoning, then wrapping it in flour and frying it until golden. Once cooked, it’s removed, cut into pieces, and served with dipping sauce. In addition to oyster omelettes, her scallion pancakes and stinky tofu also sell well. The preparation of scallion pancakes involves: mixing flour with oil, spreading it flat, sprinkling on scallions and sesame seeds, rolling it up, and cutting it into pieces for later use. When customers order, a piece is flattened and cooked in a frying pan over medium heat, first on high heat and then on medium heat until browned. After that, an egg is cracked into the pan, the pre-cooked scallion pancake is placed on top of the egg, and then flipped to cook the other side. Once the egg is cooked, the scallion pancake is cut into pieces, plated, and served.
