韭香鍋餅

World Journal (Boston) - - 健康 -

肉絲100公克、香菇3朵、韭黃120公克 A、醬油1/2茶匙、水1/2大匙、太白粉1/2茶匙B、鹽1/4茶匙、胡椒粉少許、太白粉水適量 蛋1個、麵粉1杯、水l杯半左右、鹽1/6茶匙 1、肉絲用調味料A拌醃20分鐘。2、香菇泡軟、切成細絲;韭黃摘好,切成2公分的短段。3、用2大匙油炒熟肉絲,盛出。放下香菇炒香,淋下約4~5大匙的泡香菇水和少許醬油,小火煮3分鐘把香菇煮透。4、放回肉絲,並加鹽和胡椒粉炒勻,略勾芡後關火,拌入韭黃段。5、將蛋在大碗內打散,加入麵粉和鹽調勻,再將冷水慢慢加進,仔細拌攪成濃度較稀的蛋麵糊,放置10分鐘。鍋中塗油少許,倒下蛋麵糊做成蛋餅皮4張。6、把韭黃肉絲包入蛋餅皮中,用蛋麵糊封口,做成鍋餅。用油把鍋餅煎成金黃色,切寬條裝盤。

A、1/2 tsp. soy sauce, 1/2 tbsp. water,1/2 tsp. cornstarch

B、1/4 tsp. salt, a pinch of pepper,a little of cornstarch paste

Flour batter :

1 egg, 1 cup ゚our, 1 1/2 cups water, 1/6 tsp. salt

1、Marinate pork with seasonings A for 20 minutes. 2、Soak shitake mushrooms to soft, then shred them. Trim yellow leek, cut to 2 cm sections.

3、Stir-fry pork strings with 2 tablespoons of oil to done, remove to a plate. Put shitake mushroom in,stir for a while. add about 4-5 tablespoons of water

(from soaked mushrooms) and soy sauce in, simmer for 3 minutes to enhance the ゚avor of mushroom.

4、Put pork in, season with salt and pepper, thicken with cornstarch paste. Turn off the heat, then mix yellow leek in.

5、Beat egg ゙nely, add ゚our and salt, mix evenly by adding water little by little to form a light batter mixture, leave for 10 minutes. Brush a little of oil in a wok. pour ゚ our batter in to make a piece of thin pan cake. Make 4 pan cakes.

6、Put leek stuffing on a piece of pan cake. wrap and form to a rectangle shape. Fried with oil until the surface turn to golden browned. Remove and cut to wide pieces. Serve. 常見的鍋餅多為豆沙或棗泥等甜餡,做成鹹的也很好吃。

Sweet red date paste and sweet red bean paste are common ingredients for this kind of soft cake. However, it is also delicious if you make it in other salty flavors. 喜歡吃蔥的話,可以在燒了20分鐘時盛出一部分,以免燒到後來蔥太爛了。

If you want to eat the green onion, you may remove part of it after it has been cooked for 20 minutes, otherwise it will be too saggy after the 2 hours stewing.

材料: 調味料: 蛋麵糊: 做法: 材料: 調味料: 做法:

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