The dish is created by Master Chef Liu Mingchun who specializes in Sichuan Cuisine. Here is what inspired him to create this dish.
1. On choice of adding oyster meat in omelet: " I know some people do not like the raw oyster meat for health concern or whatever reasons. So I was thinking about how to cook the oyster meat while keeping its freshness for the most part. That's where the omelet idea comes from - the omelet will maintain the freshness of oyster meat by avoiding overcooking."
2. On pickled jalapeno: " When I create a new recipe, I intends to add ingredients with spiciness to stimulate the taste bud, giving the vibe to the whole dish. This is probably the tendency from Sichuan cuisine"
Enough with the chit-chat, here is the recipe:
Preparation Time: 10 -20 min
Cooking Time: 10 min
1. Oyster Meat: 0.5 lb
2. Eggs: 4-6 eggs
3. Flour: 0.2 lb
4. Salt: to your taste
5. Pickled Jalapeno: 6
6. Vegetable Oil : 1 oz
1. Wash the oyster meat clean;
2. Cut pickled jalapeno into small piece;
3. Beat eggs, oyster meat, water, flour, salt and jalapeno pieces in a bowl until blended;
4. Heat vegetable oil in a wok or an omelet pan or skillet over medium-high heat until hot;
5. Pour the mix from bowl into the wok with low - medium heat;
6. Till the omelet change color to golden and then flip over the omelet to cook the other side;
7. Turn off the heat and put the omelet into a plate;
8. Dip in Mala Pot Sauce for added spicy and numbing flavor.
1. You can replace the vegetable oil with butter;
2. Turn down the heat to medium or low to avoid over-cooking the omelet;
3. Flipping over the omelet is little bit tricky, easier with a wok.