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Tony | 1st May 2008, 2:35 AM | 通之食譜-Tony Recipes | (12535 Reads)

其實先前已經出過木魚絲絲煎蠔餅, 但係我覺得未夠完善, 我一直都搵唔到蠔仔, 用大蠔的話, 無論口感同味道都差好多

好在, 皇天不負煮飯佬, 終於比我係韓國舖(多謝blog友黑ling提醒)搵到啦, 哈哈哈, 所以忍唔煮, 要repeat, 整多鑊

今次我改晒餅團個份量呀, 用得超多蕃薯粉, 結果口感果然脆卜卜呀, 而且煎嘅時候實左好多, 好容易反呀, 真係正呀

可惜今次我買漏左芫茜呀, 真係激死我呀

正所謂: 通少潮式煎蠔餅, 香脆美味好鬼正

韓國蠔仔比較爽口, 雖然同潮州蠔仔唔同, 但反而仲好味


tonytsang and kareny recipy
烹調時間: 40分鐘左右

1- 韓國急凍蠔仔20多粒, ( 20 thawed forzen baby oysters)
2- 4湯匙蕃薯粉 (4 tbsp sweet potato flour)
3-
 1湯匙生粉 (1 tbsp corn starch)
4- 2隻大蛋發勻 (2 large eggs, blended)
5- 2湯匙熱水 (2 tbsp hot water)
6- 1/2湯匙鹽 (1/2 tbsp salt)
7- 木魚絲適量(或用芫茜) (some dried bonito or chopped coriander)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 蠔先用生粉撈勻, 用清水洗乾淨, 再出一出水(約1分鐘) (圖1), 隔水備用

2- 蕃薯粉,生粉, 鹽用熱水開成漿再加入蛋漿和已凍的蠔仔撈勻(圖2)

3- 快火落油起鑊, 倒入所有材料, 煎至一面金黃(圖3), 反另一面煎至金黃(圖4), 上碟灑上芫茜粒或木魚絲即成

1- Clean the oysters with the corn starch under the cold water.  Boil the oyster for 1 min (fig1).  Drain it well and put it aside.

2-  Flour, corn starch and salt blend with the hot water.  Add the blended egg, oyster and mix well with all ingredients. (fig2)

3- Heat the pan with oil in high heat.  Add the mixture into the pan and fry it until brown(fig3).  Flip to another side and fry it to brown as well. (fig4).  Put on the dish.  Add the Coriander or bonito
 
tonytsang and kareny recipy

1- 蠔要用生粉水才能使蠔乾淨, 最好洗2-3次

2- 蕃薯粉, 生粉, 鹽先加少許熱水開成漿才加入蛋漿, 否則可難攪勻

3- 木魚絲要灑得平均才會郁動, 如果全部疊在一起, 就唔會郁

4- 吃時可以灑些白胡椒粉, 伴魚露吃就好

5- 真正蠔餅係用鴨蛋, 但我哩邊無得買 tonytsang and kareny recipy網誌排行 top-bloggers.com