Kinmen Oyster Omelette Introduction
Ouyang Zhilin wanted to start a business to support her family as her children grew up. She set up a stall selling scallion pancakes in Kouhu. Initially, business was good since breakfast shops had not yet sold scallion pancakes, but sales declined once they started offering them. Since the stall next door sold oyster pie, which she also liked, she began selling it as well after some experimentation. After a car accident, she took a six-month break and moved to the current location at Longtai Temple, continuing her business under the name "Jinhu Oyster Pie." The batter for "Jinhu Oyster Pie" consists of: yellow soybean flour and sweet potato flour; the filling includes: cabbage, leeks, fried shallots, and oysters. The method is: chop the cabbage and leeks, brush the frying spoon with batter, layer the oysters, cabbage, leeks, and fried shallots, add sesame oil and a bit of seasoning, then coat with the batter and deep-fry until golden brown. It is served cut into pieces with a dipping sauce. In addition to oyster pie, scallion pancakes and stinky tofu also do very well. The method for scallion pancakes is: mix flour with oil, spread it flat, sprinkle with scallions and sesame, roll it up, and cut it into pieces. When customers order, a piece is flattened and pan-fried in a skillet, first on high heat, then medium heat; once colored, it's pinched. Then, an egg is added to the skillet, and the pre-fried scallion pancake is placed on top of the egg before flipping to cook the other side. Once the egg is cooked, the scallion pancake is cut into pieces and served.
