Kinmen Oyster Omelette Introduction
Due to her children growing up, Ouyang Zhiling wanted to start a small business to supplement the family income, so she set up a stand in Kouhu to sell scallion pancakes. In the early days, when breakfast shops had not started selling scallion pancakes, her business was thriving. However, once breakfast shops began to sell them, her sales declined. Seeing that a nearby stall was selling oyster omelets, which she also enjoyed, she gradually started to learn and develop her own recipe, adding oyster omelets to her menu. After a car accident forced her to take a six-month break, she moved to the current location at Longtai Temple and continued her business under the name "Jinhu Oyster Omelet." The ingredients for "Jinhu Oyster Omelet" include: yellow soybean flour and glutinous rice flour for the batter; and the filling consists of cabbage, chives, scallion oil, and oysters. The method involves chopping the cabbage and chives finely, then brushing oil on the frying spoon, laying the oysters, cabbage, chives, and scallion oil on top, adding sesame oil and a little seasoning, then wrapping it in batter and frying it until golden brown. It is served cut into pieces and paired with dipping sauce. In addition to selling oyster omelets, scallion pancakes and stinky tofu are also popular menu items. The method for making scallion pancakes is as follows: mix flour with oil and spread it out, sprinkle with scallions and sesame seeds, roll it up, and cut it into pieces. When a customer orders, a piece is flattened and placed in a frying pan, first cooked on high heat and then medium heat until it turns golden brown, then it's tossed lightly. An egg is cracked into the pan, and the pre-cooked scallion pancake is placed on top of the egg. After flipping and frying until the egg is cooked, the scallion pancake is cut into pieces and served on a plate.
