芹..bb 2008-6-5 18:14
香煎白菜芯鍋貼〔已檢〕
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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:D} }~ `)F
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\
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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. yf?6LG
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食譜提供: 嘉出版《新鮮蔬菜Cook得起 》;bGEjJ&J
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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。
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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。
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3. 燒熱油，倒入漿料以慢火煎至兩面金黃，取出後，切件，即成。
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Procedures {4m.Q X&x;X ^-{
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1. Wash pok choy. Remove florets. Blanch with boiling water till tender. Drain and squeeze dry. Dice pok choy. Set aside.8|~:}le7`;zi
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.
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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. x1qS"|kE JX:?
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[[i] 本帖最後由 十小海乂 於 2012-9-29 12:26 編輯 [/i]]