改良版食譜！味道同餐廳食一模一樣🥹材料同做法都好簡單，最重要係煮嘅步驟🌟一般做法係將蛋同粉漿混合再煎！不過有次出街食，見到餐廳最後會再淋蛋漿！呢個方法會令蠔餅更加脆，蛋味更香😍
我今次用咗半煎炸方法會香口啲，大家可以按喜好落少啲油🫶🏻
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❤️🔥潮州家鄉煎蠔餅📝食譜
烹調時間⏱10分鐘
🔸材料🔸(2-3塊)
蠔仔 300g
鴨蛋/雞蛋 3隻
番薯粉 75g
生粉 45g
水 80ml
魚露 2茶匙
胡椒粉 半茶匙
芫茜、蔥 各1棵切碎
胡椒粉
🔹做法🔹
- 鴨蛋拌勻備用；蠔仔用生粉水浸15分鐘，逐隻清洗除去污垢，留意摺位；重覆2-3次，瀝乾水，用廚房紙印乾
- 番薯粉和生粉加入水，攪勻至無顆粒；下一半蛋漿、魚露、胡椒粉、芫茜和蔥混合，最後加入蠔仔拌勻
- 下油開鍋，油熱至冒煙；再次拌勻粉漿避免沉底，大鍋加入粉漿，中火每邊煎2-3分鐘至金黃
- 表面和沿邊淋上蛋漿，每邊煎至香脆即可盛起，灑上芫茜葉和胡椒粉，伴魚露食用
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (2-3px)
Oysters 300g
Duck eggs/ eggs 3 px
Sweet potato starch 75g
Potato starch 45g
Water 80ml
Fish sauce 2 tsp
Pepper powder 1/2 tsp
Coriander and scallions 1 each, chopped
Pepper powder
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Mix duck eggs and set aside. Soak oysters in cornstarch water for 15 mins, cleaning each one thoroughly; repeat 2-3 times, then drain and pat dry.
- In a bowl, combine sweet potato starch, potato starch, and water until smooth. Add half egg mixture, fish sauce, pepper, coriander, and scallions, then mix in the oysters.
- Heat oil in a pan until it smokes; stir the batter again to prevent settling, then add it to the pan. Fry each side over medium heat for 2-3 minutes until golden brown.
- Pour egg mixture over the surface and edges, fry until crispy, then serve topped with cilantro and pepper, accompanied by fish sauce.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
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