Jinhu Oysters Omelette Introduction
Ouyang Zhilin wanted to start a business to supplement her family's income as her children grew up, so she set up a stall in Kouhu selling scallion pancakes. In the beginning, when breakfast shops didn't sell scallion pancakes, her business was doing well, but sales declined when breakfast shops started offering them too. Since the stall next door was selling oyster omelets, which she also enjoyed, she started selling them after researching and experimenting on her own. After a car accident that forced her to take a six-month break, she relocated to the current site at Longtai Temple and continued her business 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, crispy scallion bits, and oysters. The preparation method involves chopping the cabbage and chives, brushing the preheated frying pan with batter, adding the oysters, cabbage, chives, and crispy scallion bits, then drizzling with sesame oil and a bit of seasoning. It is then wrapped in the batter and fried until golden, served cut into pieces with dipping sauce. Besides selling oyster omelets, her business for scallion pancakes and stinky tofu is also thriving. The preparation for scallion pancakes involves mixing flour and oil, flattening it, sprinkling with scallions and sesame seeds, rolling it up, and cutting it into pieces. When a customer orders, a piece is flattened and placed in a frying pan to cook, first on high heat and then medium heat until colored, followed by pressing it down. An egg is then added to the pan, with the pre-cooked scallion pancake placed on top, flipped to fry until the egg is cooked, then cut into pieces for serving.
