Oyster omelette is a Taiwanese dish of Teochew/Fujian origin. It is also popular in places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, the Philippines, and Taiwan (where it is often sold as a xiaochi in night markets).
How to make
Mix the cassava and the water together in a mixing bowl. Add some spring onions into the mixture with a whisk.
Heat some oil in a frying pan.
Put some oysters in the center of the pan. Add the water mixture and the beaten egg.
Turn over the omelet.
Heat until the omelet is light-brown.
Put the omelet on a plate.
Fry some water celery. Cover the omelet on the cooked water celery and put them on a beautiful plate.
Add some soy sauce and spicy sauce on the omelet. Serve it with juice.
* Use fresh oysters.
* Don’t use a strong fire at first.
* You better use two turners to turn the omelet.
* You may try doing it many times because it’s hard to turn the omelet over.
* You don’t have to add salt when you fry the water celery.
* After eating the delicious omelet, drink the juice you like.
* Do not put too many oysters.
* Be careful when using fire.
* Don’t add too much soy sauce and spicy sauce on the omelet. It would be too spicy or salty.
* Don’t eat too much.
Edit Things You'll Need
* Spring onions
* Water celery
* Soy sauce
* Spicy sauce
* A mixing bowl
* A whisk
* A frying pan
* A big spoon