查看完整版本: 香煎墨魚餅

香煎墨魚餅

香煎墨魚餅
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[size=3][font=新細明體]材料:
墨魚  
烹調步驟[/font][font=Times New Roman]:[/font][/size]
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[/font][size=3][font=新細明體]墨魚去除內臟[/font][font=Times New Roman],[/font][font=新細明體]洗淨抹乾[/font][/size]
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[/font][size=3][font=新細明體]將墨魚切粗粒[/font][font=Times New Roman],[/font][font=新細明體]留起約[/font][font=Times New Roman]2-3[/font][font=新細明體]湯匙[/font][font=Times New Roman],[/font][font=新細明體]其餘放入攪拌機內[/font][font=Times New Roman],[/font][font=新細明體]加[/font][font=Times New Roman]1[/font][font=新細明體]茶匙鹽攪爛[/font][/size]
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[/font][font=新細明體][size=3]將墨魚粒拌入[/size][/font]
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[/font][font=新細明體][size=3]用手撻至起膠[/size][/font]
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[/font][size=3][font=新細明體]放入雪櫃雪[/font][font=Times New Roman]2[/font][font=新細明體]小時[/font][/size]
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[/font][size=3][font=新細明體]燒紅鑊[/font][font=Times New Roman],[/font][font=新細明體]滾油[/font][font=Times New Roman],[/font][font=新細明體]用匙羹將墨魚滑放入油鑊[/font][font=Times New Roman],[/font][font=新細明體]慢火煎至微黃[/font][/size]
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[/font][size=3][font=新細明體]反轉墨魚餅[/font][font=Times New Roman],[/font][font=新細明體]用鑊鏟輕輕壓成餅形[/font][/size]
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[/font][font=新細明體][size=3]煎至兩面金黃即可[/size][/font]
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[/font][size=3][font=新細明體]吃時可伴泰國雞醬[/font][font=Times New Roman]([/font][font=新細明體]甜辣醬[/font][font=Times New Roman])[/font][/size][size=3][font=Times New Roman]
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[size=3][font=新細明體]小貼士[/font][font=Times New Roman]:[/font][/size]
[font=Times New Roman][size=3](1)[/size]
[/font][size=3][font=新細明體]要令墨魚餅爽口彈牙[/font][font=Times New Roman],[/font][font=新細明體]一定要用手撻至起膠[/font][font=Times New Roman],[/font][font=新細明體]然後雪[/font][font=Times New Roman]2[/font][font=新細明體]小時[/font][font=Times New Roman],[/font][font=新細明體]缺一不可[/font][font=Times New Roman].[/font][/size]
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[/font][size=3][font=新細明體]偷懶的話可買現成墨魚滑[/font][font=Times New Roman],[/font][font=新細明體]自己另加墨魚粒[/font][font=Times New Roman],[/font][font=新細明體]一樣好好味[/font][/size][size=3][font=新細明體]
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