Xialun Temple East Oyster Omelette Introduction
The Fuan Temple Evening Market is different from a night market; it sells vegetables, fish, meat, and fruits, of course, it also offers snacks and light meals. "Temple East Oyster Omelette" is renowned in the Huanglun Evening Market. The owner, Liu Dong-teng (born 1966), originally ran a motorcycle shop in Taipei but returned to his hometown to start a business that did not go well. Therefore, from 1996 onward, he switched to driving a rice harvester to help others harvest rice. With a harvest season of two months every two terms, the off-farming time was long, so he also sold oyster omelettes on the side. In 2006, based on ten years of cooking experience and a stable customer base, he started selling them professionally at fixed times and locations. The method for making "Temple East Oyster Omelette" is as follows: heat oil in a flat pan, add oysters, then pour a batter mixed with chives over the oysters, crack an egg and flip it, add vegetables, and flip it again to cover the vegetables, steaming them until cooked. This dish is served with sauce. The cooking technique for "Temple East Oyster Omelette" comes from Liu Dong-teng's long-term selling and observation; adding the oysters first ensures they are cooked. The two-side frying not only cooks the egg but also removes excess moisture to avoid a watery texture, as half-cooked oysters can have a fishy taste. As for the oysters, Liu Dong-teng collaborates with oyster farmers who provide seedlings that should not be exposed to fresh water. Oysters exposed to fresh water will expand and shrink when cooked.
