Hong Kong | ENG
Languages
繁
简
Eng
Other Regions
Hong Kong
Macau
Greater Bay Area
Taiwan
Japan
Thailand
Singapore
Remember my choice
Write Review
Login/Sign up
Update Restaurant Info
Business Zone
OpenJobs
Restaurant
Buffet
Hotpot
New Restaurant
Coupons
Restaurant Chart
Magazine
Article
OpenRice Headline
Recipe
Video
Advanced
Home
>
Recipe
>
Chinese
>
正宗香煎鴨蛋蠔仔餅
正宗香煎鴨蛋蠔仔餅
Submit Recipe
0
16514
0
紫月
蠔仔餅,當然蠔仔要夠多夠大粒飽滿,餅底鬆軟脆口,如果再加上鴨蛋帶來的另一份濃郁香氣,你仲等? 整返件啦!
Chinese
Main Dish
Seafood
/
Egg
Pan-fry
Average
45 mins
Ingredient and Portion
蠔仔 半斤
薯粉 4-8湯匙
鴨蛋 2隻
雞蛋 1隻
蔥花 少許
元茜 少許
Seasoning
魚露 少許
鹽 少許
胡椒粉 少許
糖 少許
Method
1.蠔仔先用豆粉及鹽輕伴勻,靜待1分鐘後沖洗乾淨,重覆兩次洗淨後汆水待用。
2.薯粉加入鴨蛋和雞蛋拌勻,慢慢加入水攪伴至濃度適中,加入魚露、鹽、胡椒粉、蠔仔、蔥花及元茜拌勻。
3.燒熱平底鑊,加入油的份量為半煎炸,中火倒入(2)的麵漿成小圓形,煎至兩面金黃色,上碟加上新鮮元茜配小魚露即可
Tips
心得 : 蠔仔餅要整得好食其實真係唔難,差就差在個人口味上的分別了,鐘意脆身爽口D就唔使比咁多曲蕃粉,鐘要實在D既就多小小粉。基本上,我個人既做法係開好基本麵漿之後會拿一小點下鑊,試試味道和香脆道是否適中。一般麵漿感覺上跟pancake的麵漿差不多就可以了,但別忘記當你把蠔仔加進去時也會有一定份量的水! 另外,要把蠔仔餅煎得鬆脆香口就只有一個秘訣,油!!! 簡單黎講就係太少油係唔可能煎得香口
Recommend
Recommended
You might be also interested in...
Stewed Spare Ribs With Pepper and Black Bean Sauce
Portuguese Duck Rice
This is straight-ahead Portuguese comfort food that feat...
Snapper on Baby Spinach
If you haven’t booked a table at 8½ Otto e Mezzo BO...
紫月
×
« View more photos
×
Top