大阪燒 (簡易版)

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像薄煎版本的章魚燒,試試看吧!
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Ingredient and Portion
一個 (二至四人份量)
中筋麪粉 8湯匙
泡打粉 1/4茶匙
鹽 1/4茶匙
海鮮素 1/4茶匙
雞蛋 1個
水 適量 (約75毫升)
椰菜絲 適量 (約1飯碗)
八爪魚粒 適量 (約1/2飯碗)
Seasoning
中濃醬 隨意
蛋黃醬 隨意
海苔碎 隨意
Method
1.麪粉混合泡打粉、鹽和海鮮素。
2.下雞蛋拌勻後,逐少量加水調成略稠麪糊。最後加入椰菜絲與八爪魚粒。
3.燒熱鍋,下少許油,下麪糊,以小火將兩面煎至金黃色即成。食用時先塗中濃醬,再擠蛋黃醬,最後撒海苔碎 (如有柴魚花,更佳)。
Tips
1.以雞粉取代海鮮素無妨。
2.我用急凍八爪魚鬚,普通凍肉店有售。徹底解冰後切大粒即成。不喜八爪魚改用蝦仁、豚肉片甚至日式炒麪等材料亦可。
3.中濃醬(或日式豬扒醬)和蛋黃醬缺一不可,否則味道不像大阪燒了。
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