【茜人至愛】勁茜墨魚紫菜餅 Cuttlefish Paste Cake with Coriander and Seaweed

Name: 【茜人至愛】勁茜墨魚紫菜餅 Cuttlefish Paste Cake with Coriander and Seaweed
Yield: 3-4人
Ingredients: 4棵/Stalks 芫荽Coriander; 300克/g 墨魚滑 Cuttlefish paste; 2餅/circles 潮州紫菜Chiu Chow style seaweed

2023 年 03 月 30 日發佈列印

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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！

食譜影片

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食材（3-4人） 30分鐘內

- 食材
- 芫荽Coriander 4棵/Stalks
- 墨魚滑 Cuttlefish paste 300克/g
- 潮州紫菜Chiu Chow style seaweed 2餅/circles

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.