查看完整版本: 香煎白菜芯鍋貼〔已檢〕

芹..bb 2008-6-5 18:14

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.7k~9? I Rb
[/url][/font][/td][/tr][/table]
$h E7@ KW L
O$[8z;S&P{L9K 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 z2D%N)G3o 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
4W;NC:JNX&N? E 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.
6n+}+h%]%q?4[L 食譜提供: 嘉出版《新鮮蔬菜Cook得起 》
*n}b.jh^B,Sy _'\*a}$K"jM
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。 {"]H0D5j\%D
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。'r{0mpv[:b8e^
3. 燒熱油，倒入漿料以慢火煎至兩面金黃，取出後，切件，即成。 SMHf\WK

L"NdH ijR M,|wg Procedures
"T$@l1C$M1{x+eD 1. Wash pok choy. Remove florets. Blanch with boiling water till tender. Drain and squeeze dry. Dice pok choy. Set aside.
&l.s2a%S[4?T 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.9b7^hvFS!A?$I
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.'J{m*p*N/U-U-R*NO
Z9RO2l)tu
[[i] 本帖最後由 十小海乂 於 2012-9-29 12:26 編輯 [/i]]
頁: [1]
查看完整版本: 香煎白菜芯鍋貼〔已檢〕