Jinhu Oyster Omelette Introduction
Due to her children growing up, Ouyang Zhilin wanted to start a small business to supplement her household income, so she set up a stall selling scallion pancakes in Kouhu. In the beginning, when breakfast shops did not sell scallion pancakes, her business flourished. However, as breakfast shops began to offer them, her sales declined. Since a neighboring stall sold oyster omelets, which she enjoyed, she learned from that experience and developed her own recipe to start selling oyster omelets. After a car accident, she took a six-month break and moved to her current location at the Longtai Temple, operating under the name "Jinhu Oyster Omelet." The batter for "Jinhu Oyster Omelet" consists of yellow soybean flour and Taiwanese rice flour; the filling includes cabbage, chives, scallion crisps, and oysters. The preparation involves chopping the cabbage and chives finely, brushing the spatula with batter, layering the oysters, cabbage, chives, and scallion crisps on top, adding sesame oil and a bit of seasoning, then wrapping it in batter and frying it until golden brown before serving in pieces with dipping sauce. Besides selling oyster omelets, her scallion pancakes and stinky tofu also do well. The preparation of scallion pancakes is as follows: mix flour with oil and flatten it, sprinkle with scallions and sesame, roll it up, and cut it into pieces. When customers order, a piece is flattened and placed in a skillet for frying, first on high heat and then medium heat, waiting for it to color before flipping it. An egg is then cracked into the skillet, and the pre-cooked scallion pancake is placed on top of the egg, flipped to cook the other side, and once the egg is cooked, the scallion pancake is cut into pieces and served on a plate.
