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No Plagiarism!BEwQG4SoIH9CNtxcifprposted on PENANA 食材:青蔥、蒜、生抽、蠔油、墨魚滑、蓮藕、生粉、鹽、糖8964 copyright protection129PENANAm5yVzX7S5u 維尼
133Please respect copyright.PENANAp4lbtq9qAX
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步驟:8964 copyright protection129PENANA7eL6ux7nxs 維尼
1. 把青蔥、蒜切碎備用8964 copyright protection129PENANAo0nocRocZZ 維尼
133Please respect copyright.PENANAAOTbSUoWi1
8964 copyright protection129PENANAseDBxl1ulV 維尼
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 protection129PENANAmUczY0AOG1 維尼
133Please respect copyright.PENANA98BV516RwE
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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 protection129PENANARKj1A4mbzH 維尼
133Please respect copyright.PENANAzDeE1lbA9q
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4. 墨魚滑可預先調味,(自選)胡椒粉、鹽8964 copyright protection129PENANAbuEDcRyMB8 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 protection129PENANAQRQBeHVta6 維尼
133Please respect copyright.PENANAwXKWzmOarp
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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 protection129PENANAlrIf4HScR2 維尼
(主要是以防煎到中途,滑藕分離)8964 copyright protection129PENANAZeDDHQFCu9 維尼
133Please respect copyright.PENANAAyNeqDeAgL
8964 copyright protection129PENANAnrgvJn8mld 維尼
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 protection129PENANAFFI5k9dpoy 維尼
133Please respect copyright.PENANASRG1F3IiO4
8964 copyright protection129PENANAlQOO1gwktB 維尼
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 protection129PENANAGTUhXgVH1W 維尼
133Please respect copyright.PENANAgZKtLhKhCd
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8. 煮至收汁,食得!8964 copyright protection129PENANAtiKhCZtdFU 維尼
133Please respect copyright.PENANAF6UGKz4uuS
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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 protection129PENANAdGUrhcr99V 維尼
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