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No Plagiarism!lTFcIFBiR96dHLRa5Z8Hposted on PENANA 食材:青蔥、蒜、生抽、蠔油、墨魚滑、蓮藕、生粉、鹽、糖8964 copyright protection439PENANAgPkchp93To 維尼
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步驟:8964 copyright protection439PENANAX9Qpk2fY3f 維尼
1. 把青蔥、蒜切碎備用8964 copyright protection439PENANA13eQdhCquD 維尼
443Please respect copyright.PENANAvdANsfzPVx
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2. 浸在清水中洗藕洞,最好用一支牙刷洞擦洗。之後再用流動清水沖洗。8964 copyright protection439PENANAt8QJ0z7IxJ 維尼
443Please respect copyright.PENANAKuxcrwcGsj
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3. 蓮藕取中段(大小平均的一段)切成雙數厚薄平均的薄片。頭尾切碎加入墨魚滑,增加爽脆口感。8964 copyright protection439PENANAIBnjlLppNX 維尼
443Please respect copyright.PENANAnVaxcKOryH
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4. 墨魚滑可預先調味,(自選)胡椒粉、鹽8964 copyright protection439PENANAkxRDENRyw6 維尼
(墨魚滑可以自己做,或者可以在街外買,一般在賣魚蛋的店鋪也會有賣。本人懶人一個,通常都是在外直接買成品)8964 copyright protection439PENANA5gZyzbzmCD 維尼
443Please respect copyright.PENANAiG0fhzn4Zx
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5. 把墨魚滑夾在兩片蓮藕中,然後按壓至蓮藕洞中也有墨魚滑,但千萬不要壓出洞口,剛好平面就行。8964 copyright protection439PENANAijuXW5VsSG 維尼
(主要是以防煎到中途,滑藕分離)8964 copyright protection439PENANAo1SMBYXi1p 維尼
443Please respect copyright.PENANAZ03sPMzi5i
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6. 一件件藕餅上一層薄薄的生粉後,涼油熱鍋,煎至兩面金黃色,撈起8964 copyright protection439PENANAsXeps0AFIZ 維尼
443Please respect copyright.PENANAxVHCFZRnDv
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7. 加入蔥蒜,炒香後加入少許生抽、蠔油、食水,化開成汁,藕餅回鍋翻煎,怕墨魚滑中心不熟,可上蓋。8964 copyright protection439PENANAjboJreslja 維尼
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8. 煮至收汁,食得!8964 copyright protection439PENANAxXhLM0Zdzu 維尼
443Please respect copyright.PENANAlsJw3MuHtc
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利申:唔好問我份量,份量都係依食客口味、人數而定,而本人的不負責任食譜只係分享個人係平時會煮既菜。所以......如果真係有人想試下跟我呢個方法呢,請自求多福啦!XDD8964 copyright protection439PENANAWpvdFZ8gFr 維尼
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