Jinhu Oyster Omelette Introduction
Due to the children growing up, Ouyang Zhiling wanted to start a business to supplement the family income, so she set up a stall in Kouhu selling scallion pancakes. In the early days, when breakfast stalls did not sell scallion pancakes, business was good, but once breakfast stalls began to sell scallion pancakes, sales declined. Noticing that the neighboring stall sold oyster omelets, which she also enjoyed, she started to experiment and eventually added oyster omelets to her menu. After a car accident, she took a six-month break and then moved to the current location at Longtai Temple, continuing her business under the name "Jinhu Oyster Omelet." The ingredients for "Jinhu Oyster Omelet" include: yellow bean flour and Taiwanese rice flour for the batter; filling consists of cabbage, chives, fried scallion, and oysters. The method involves chopping cabbage and chives finely, brushing the frying spoon with batter, layering oysters, cabbage, chives, and fried scallion, adding sesame oil and a bit of seasoning, then wrapping it in batter and frying until golden brown, before serving cut into pieces with dipping sauce. In addition to oyster omelets, scallion pancakes and stinky tofu also do very well. The method for scallion pancakes is: mix flour with oil, flatten it out, sprinkle with scallions and sesame, roll it up, and cut it into pieces. When customers order, a piece is flattened, placed on a frying pan, and cooked on high heat first, then medium heat, until browned, and then flipped. An egg is cracked onto the pan, and the previously cooked scallion pancake is placed on top of the egg, before flipping and cooking until the egg is done. The scallion pancake is then cut into pieces and served.
