蚵仔煎/海蛎煎!
![](/wp-content/uploads/images/2024/02/04/8e65a230413346efbe3a584480c49ec3~noop_rtcgpyxjd3t.jpg)
![](/wp-content/uploads/images/2024/02/04/5e007799181440b0a7dea7ff41551a95~noop_y12easpmiej.jpg)
食材:
海蛎子(小生蚝)200克、鸡蛋2个、葱花(或青蒜)、红薯粉
做法:
1、海蛎子放少量淀粉,用水清洗干净。
2、碗里放入海蛎子,打入两个鸡蛋,放入适量葱花,少量盐和黑胡椒粉,三勺红薯粉,搅拌均匀。
3、平底锅倒油,油热倒入海蛎鸡蛋糊,煎至两面金黄即可出锅。
![](/wp-content/uploads/images/2024/02/04/110742eaf0374e6ba94e50de6b351ee4~noop_tpw04f0ucvu.jpg)
![](/wp-content/uploads/images/2024/02/04/5da319a454b5461cb3df08a02da89b8d~noop_viflqjju0z4.jpg)
便利贴:
1、红薯粉(地瓜粉),木薯粉都可以!
2、煎的时候,刚倒入糊糊,中大火煎,待定型,再小火慢煎。
![](/wp-content/uploads/images/2024/02/04/c5fa4ca3600c4b4da5c379f9611f3301~noop_bdl51odmyld.jpg)
![](/wp-content/uploads/images/2024/02/04/ecbff048ad6c4ddabc75f8a78943afdb~noop_lfv2ytfusb0.jpg)
一一科普:
蚵仔煎(普通话译作“海蛎煎”),蚵仔为闽南语,指牡蛎(海蛎)。是一道常见的家常菜,起源于福建沿海,台湾,潮汕等地区。牡蛎营养丰富,被誉为“深海牛奶”!