查看完整版本: 香煎白菜芯鍋貼〔已檢〕

香煎白菜芯鍋貼〔已檢〕

[table=100%,#FFFFE6][tr][td][size=9pt][發帖際遇]: [url=http://ds-hk.net/event.php]芹..bb販賣軍火, 不小心賺到佣金現金255Ds幣.5wJ&u5K2~
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/V'Z(S@] 材料: 白菜芯300克 雞蛋1隻 麵粉3湯匙 Ingredients 300g young pok choy 1 egg 3 tbsp flour'V[4kNb^
調味: 調味料 美極鮮醬油1/2茶匙 美極鮮雞粉1/2茶匙 麻油少許 Seasonings 1/2 tsp MAGGI Seasoning 1/2 tsp MAGGI Chicken Bouillon a little sesame oil|.p gI"mk Sd"j
備註: 份量：2人 serves 2 小貼士 Tips 煎蛋漿時切記不要用大火，以免弄得雞蛋過老；這道菜可伴美極鮮醬油或美極鮮茄汁同吃。 Do not use high heat to pan-fry egg batter to prevent it from getting overdone. This dish can be served with MAGGI Seasoning or MAGGI Tomato Ketchup.t%X4@{$E
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食譜提供: 嘉出版《新鮮蔬菜Cook得起 》 f!V%s|8D^ziF

vNzE"i _5c,v 做法: 簡介 :1. 白菜芯洗淨，去花，以滾水略烚至軟身，汆水後榨乾水分，切粒，備用。
.q4F(Zi8o 2. 用大碗打勻雞蛋及調味料，再篩入麵粉拌勻至蛋漿，最後加入白菜芯碎拌勻，備用。6L+b!|/?2P$|YY
3. 燒熱油，倒入漿料以慢火煎至兩面金黃，取出後，切件，即成。 \x,KHe,QJH
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Procedures
(tl&SI0V-{)m 1. Wash pok choy. Remove florets. Blanch with boiling water till tender. Drain and squeeze dry. Dice pok choy. Set aside.
`?#?6X*fE1O 2. Beat egg together with seasonings in a big bowl. Sift flour. Combine well to make batter. Add diced pok choy. Mix well. Set aside.
0sUH/K |} 3. Heat up oil. Pour in batter and pan-fry till over low heat both sides are golden brown. Dish up and cut into slices. Done.
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[[i] 本帖最後由 十小海乂 於 2012-9-29 12:26 編輯 [/i]]