【584期 趣味食譜】韓式翠玉瓜煎蛋餅
發佈時間：00:00 2021-08-05
翠玉瓜營養豐富，沾上蛋漿煎煮，香脆可口，在家也可體驗地道韓菜風味。
| 材料 | Ingredients |
| 翠玉瓜 1條 | Zucchini 1 pc |
| 雞蛋（打勻） 2隻 | Eggs（beaten） 2 |
| 麵粉 3至4湯匙 | Flour 3-4 tbsp |
| 紅辣椒 2條 | Red chilies 2 pcs |
| 綠辣椒 2條 | Green chilies 2 pcs |
| 油 適量 | Oil some |
| 調味料 | Seasoning |
| 鹽 1茶匙 | Salt 1 tsp |
| 醬汁 | Sauce |
| 豉油 2茶匙 | Soy sauce 2 tsp |
| 白醋 1茶匙 | White vinegar 1 tsp |
| 砂糖 1茶匙 | Sugar 1 tsp |
做法 Method
Step 1：辣椒洗淨及抹乾，切去頭尾，除去部分辣椒籽。Rinse and wipe the chilies, cut off the ends, and remove part of the chili seeds.
Step 2：辣椒切圈，以冰水浸泡。Slice the chilies into rings, soak in ice water.
Step 3：翠玉瓜切成一厘米厚片，兩面灑上少許鹽。Cut the zucchini into 1 cm thick slices and sprinkle a little salt on both sides.
Step 4：醬汁材料拌勻，備用。Mix the sauce ingredients together, set aside.
Step 5：翠肉瓜片撲上麵粉，再沾上蛋汁。Coat the zucchini slices with flour and dip into beaten egg.
Step 6：鑊內燒熱油，翠玉瓜以中小火煎三分鐘。Heat oil in a pan, fry the zucchini over medium-small heat for 3 minutes.
Step 7：每片翠肉瓜放上一片紅辣椒和一片綠辣椒。Put 1 sliced red chili and 1 sliced green pepper on each slice of the zucchini.
Step 8：把翠玉瓜翻轉，煎三分鐘至表面金黃，伴醬汁享用。Turn the zucchini and fry for 3 minutes until the surface is golden. Serve with the sauce.
小貼士 Tips
辣椒用冰水浸泡，可減輕辣味，也能保持顏色鮮艷。Soak the chilies in ice water to reduce the spiciness and keep the colour bright.
文：Celia Chan 陳詠雯（熱愛尋找美食，為實現夢想，她放棄高薪厚職的地產工作，創辦Cooking Fever，教授簡易美味菜式，推廣下廚樂趣。）
圖：星島圖片庫
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