識煮食譜|旅遊KOL謝利Jerry.C教煮鮮味小食 香煎墨魚紫菜餅香口美味
2022-11-24 00:00
想炮製富營養的小食?周日(11月27日)隨《星島日報》附送的食譜書《Jerry.C 謝利 簡易鮮味小食》,旅遊達人Jerry會教大家炮製健康有營的小食,做法容易又好味,今日先睇Jerry示範香口的「香煎墨魚紫菜餅」。
香煎墨魚紫菜餅 Pan-fried Squid Seaweed Cake
脆卜卜的紫菜上面,是彈牙爽口的墨魚滑,是簡便快捷的美味料理。
分量:2人份 需時:15分鐘
材料:
餅狀紫菜 1片
墨魚滑 200克
雜豆 適量
葱白碎 適量
葱花 適量
油 適量
Ingredients:
Round shaped seaweed 1 pc
Squid mixture 200g
Mixed beans some
Chopped white part of spring onion some
Chopped spring onion some
Oil
香煎墨魚紫菜餅做法
做法:
步驟1. 墨魚滑加葱白拌勻。
Add the white part of spring onion into the squid mixture and stir well.
步驟2. 加雜豆拌勻。
Add the mixed bean and stir well.
步驟3. 白鑊加紫菜烘乾兩面。
Pan-fry both sides of the seaweed in dry pan.
步驟4. 將墨魚滑放在紫菜上。
Put the squid mixture on the seaweed.
步驟5. 將墨魚滑均勻抹平。
Spread the squid evenly.
步驟6. 起油鑊。
Heat oil in a pan.
步驟7. 放入墨魚紫菜餅,將釀有墨魚的一面朝下。
Pan-fry the squid seaweed cake with squid facing downward first.
步驟8. 墨魚紫菜餅煎香後反轉,再煎1分鐘。
Pan-fry the squid seaweed cake until fragrant. Turn it over and pan-fry for 1 more minute.
步驟9. 上碟加葱花,即成。
Dish up and sprinkle with chopped spring onion and serve.
小貼士:可用蝦膠或鯪魚滑代替墨魚滑。
Tip: Minced squid can be replaced by minced shrimp or dace.
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