Xialun Temple East Oyster Omelette Introduction
Fuan Temple's evening market is different from a night market, selling vegetables, fish, meat, and fruits, and of course, snacks and light meals. "Miaokou East Oyster Omelette" is renowned in the evening market of Xialun. The owner, Liu Dong-Teng (born in 1966), initially opened a motorcycle shop in Taipei but returned to his hometown to start a business that didn't succeed. Therefore, in 1996, he switched to driving a rice harvester to help harvest rice—operating on a two-crop system, with each crop lasting two months, resulting in a long off-season. During this time, he began selling oyster omelettes. Starting in 2006, based on ten years of cooking experience and a stable customer base, he began to sell professionally at fixed times and places. The method of making "Miaokou East Oyster Omelette" is as follows: Heat oil in a flat pan and add oysters. Drizzle a batter mixed with chives over the oysters, then after cracking an egg, flip it over. Add greens, flip it again to cover the greens, and steam until cooked. Finally, serve it up with sauce. The preparation method of "Miaokou East Oyster Omelette" is derived from Liu Dong-Teng's long-term selling and observation. By placing the oysters first, it ensures that they are cooked through; flipping on both sides ensures that the egg cooks properly and absorbs moisture, preventing a watery texture, especially since half-cooked oysters can have a fishy taste. As for the oysters, Liu Dong-Teng works closely with oyster farmers, ensuring that the oyster seedlings do not come into contact with fresh water. Oysters that have been exposed to fresh water will swell and shrink when cooked.
