1、Main ingredients:Fresh oysters, eggs, 辅料： 太白粉，地瓜粉，青菜，Accessories:Cornstarch,potato powder, green vegetables,调料：香葱及海鲜汁，调味料,天然植物梅子粉调制的甜不辣酱汁。Seasonings: shallot and seafood sauce,seasoning, tempura by using natural plant plum powder modulation .调浆mixing sauce根据个人喜好，按比例用太白粉，地瓜粉，香葱，海鲜汁，清水，调味料调糊浆。Accordin
2、g to personal preferences, proportion with cornstarch, sweet potato powder, onion, seafood juice, water, seasoning, mix paste.建议比例是；（鲜蚵500克的用量）Recommended ratio; （500 grams fresh oyster consumption） 太白粉；100克 100 grams cornstarch地瓜粉；300克 300 grams Sweet potato powder香葱；40克40 grams Chives 海鲜汁；10克10 gr
3、ams Seafood sauce 调味料，清水适量。Seasonings, appropriate amount of water.制作过程 production process先将鲜蚵用盐水轻洗，浸泡，尔后轻搓洗净，沥干水分。First brine gently wash fresh oyster, immersion, and later gently wash, drain water. 青菜洗净，切成段。炒至8成熟，装盘待用。wash Vegetables clean, cut Vegetables into segments. Stir-fry until medium well,
4、 dish up on standby . 锅少油大火，锅热后改小火，入鲜蚵煎至4成熟劫腥增香。Less oil in pot, large fires, after pot become hot, switch to small fire, put fresh oyster into the hot,fry to low well and move fishy add flavor. 加入糊浆淋在蚵仔上，煎熟翻面煎，打入鸡蛋同煎至熟。add paste and pour it on oysters, fried well cooked then fry upside and down, beat egg with oysters, fry them until cooked well成菜become a dish 将煎好的蚵仔煎装入青菜盘上，浇淋上适量的甜不辣酱。dish oyster omelet onto vegetable plate, pour appropriate amount of tempura sauce on it.鲜香可口，美味的台湾蚵仔煎就成了。Fragrant and tasty, delicious Taiwan oyster omelet finished。
