【茜人至愛】勁茜墨魚紫菜餅 Cuttlefish Paste Cake with Coriander and Seaweed
就好似榴槤一樣，芫荽嘅重口味同樣係令人愛恨分明，無中間路線可言。如果你唔鍾意食芫荽，可以唔睇呢個食譜，但係如果你係愛茜人，咁就一定要跟住嚟試下嘞！（但係你會唔會嫌食譜用嘅芫荽唔夠多？）呢道菜用嚟配湯粉麵食就最夾！
-
1紫菜在白鑊上每邊烘20秒以去沙 Heat the seaweeds on a pan without oil for 20 seconds for each side.
-
2芫荽切碎 Chop coriander.
-
3與墨魚滑拌勻 Mix with cuttlefish paste.
-
4薄薄的抹在紫菜之上 Smear on seaweed.
-
5細火將墨魚滑一邊先煎至金黃及熟透 Pan fry the cuttlefish paste side over low heat until cooked and golden brown.
-
6再將紫菜一邊煎約30秒，完成 Pan fry the seaweed side for 30 seconds. Done.
討論 暫時沒有留言。