蜂巢炸生蠔
蜂巢皮跟平常用的酥皮漿完全不同，但炸出來的口感比酥皮更加鬆脆，似炸芋角的皮，脆到掉渣。
https://tangtangrecipes1.blogspot.com/2024/03/blog-post_16.html
生蠔食譜
https://tangtangrecipes1.blogspot.com/2021/02/blog-post_63.html
海產類食譜
https://tangtangrecipes1.blogspot.com/2024/03/blog-post_85.html
https://tangtangrecipes1.blogspot.com/2024/03/blog-post_16.html
生蠔食譜
https://tangtangrecipes1.blogspot.com/2021/02/blog-post_63.html
海產類食譜
https://tangtangrecipes1.blogspot.com/2024/03/blog-post_85.html
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![step1: [生蠔處理] 生蠔加入粗鹽及生粉](https://img.cook1cook.com/php/upload/step/202403/48/171298-1710565119_thumb.jpg)
1[生蠔處理] 生蠔加入粗鹽及生粉 -
![step2: [生蠔處理] 清洗乾淨，瀝乾水份](https://img.cook1cook.com/php/upload/step/202403/68/171298-1710565122_thumb.jpg)
2[生蠔處理] 清洗乾淨，瀝乾水份 -
![step3: [生蠔處理] 煲滾水，放入生蠔，拖水10秒](https://img.cook1cook.com/php/upload/step/202403/18/171298-1710565127_thumb.jpg)
3[生蠔處理] 煲滾水，放入生蠔，拖水10秒 -
![step4: [生蠔處理] 吸乾水份](https://img.cook1cook.com/php/upload/step/202403/97/171298-1710565131_thumb.jpg)
4[生蠔處理] 吸乾水份 -
![step5: [生蠔處理] 加少許鹽及胡椒粉拌勻，備用](https://img.cook1cook.com/php/upload/step/202403/47/171298-1710565135_thumb.jpg)
5[生蠔處理] 加少許鹽及胡椒粉拌勻，備用 -
![step6: [蜂巢皮做法] 咸蛋黃180℃焗10分鐘](https://img.cook1cook.com/php/upload/step/202403/36/171298-1710565336_thumb.jpg)
6[蜂巢皮做法] 咸蛋黃180℃焗10分鐘 -
![step7: [蜂巢皮做法] 用碎肉機打碎](https://img.cook1cook.com/php/upload/step/202403/96/171298-1710565340_thumb.jpg)
7[蜂巢皮做法] 用碎肉機打碎 -
![step8: [蜂巢皮做法] 滾水撞入澄麵內拌勻](https://img.cook1cook.com/php/upload/step/202403/49/171298-1710565344_thumb.jpg)
8[蜂巢皮做法] 滾水撞入澄麵內拌勻 -
![step9: [蜂巢皮做法] 揉搓成糰，放涼](https://img.cook1cook.com/php/upload/step/202403/19/171298-1710565347_thumb.jpg)
9[蜂巢皮做法] 揉搓成糰，放涼 -
![step10: [蜂巢皮做法] 加入<span class="group_3">蜂巢皮B</span>材料](https://img.cook1cook.com/php/upload/step/202403/86/171298-1710565351_thumb.jpg)
10[蜂巢皮做法] 加入蜂巢皮B材料 -
![step11: [蜂巢皮做法] 揉搓成糰](https://img.cook1cook.com/php/upload/step/202403/92/171298-1710565355_thumb.jpg)
11[蜂巢皮做法] 揉搓成糰 -
![step12: [蜂巢皮做法] 保鮮膜封好，靜置10分鐘](https://img.cook1cook.com/php/upload/step/202403/39/171298-1710565358_thumb.jpg)
12[蜂巢皮做法] 保鮮膜封好，靜置10分鐘 -
13取適量麵糰放入生蠔。 麵糰大小約是生蠔的一倍，厚度約5mm。 -
14對摺封口 -
15220℃油溫，放在隔篩上。 油溫必須在200-220℃，油溫要高才會起絲。 -
16慢慢往下放入炸至起絲。 放下隔篩速度要慢皺，切忌快速皮會散掉。 -
17炸至金黃即可上碟
![step1: [生蠔處理] 生蠔加入粗鹽及生粉](https://img.cook1cook.com/upload/step/202403/48/171298-1710565119.jpg)
![step2: [生蠔處理] 清洗乾淨，瀝乾水份](https://img.cook1cook.com/upload/step/202403/68/171298-1710565122.jpg)
![step3: [生蠔處理] 煲滾水，放入生蠔，拖水10秒](https://img.cook1cook.com/upload/step/202403/18/171298-1710565127.jpg)
![step4: [生蠔處理] 吸乾水份](https://img.cook1cook.com/upload/step/202403/97/171298-1710565131.jpg)
![step5: [生蠔處理] 加少許鹽及胡椒粉拌勻，備用](https://img.cook1cook.com/upload/step/202403/47/171298-1710565135.jpg)
![step6: [蜂巢皮做法] 咸蛋黃180℃焗10分鐘](https://img.cook1cook.com/upload/step/202403/36/171298-1710565336.jpg)
![step7: [蜂巢皮做法] 用碎肉機打碎](https://img.cook1cook.com/upload/step/202403/96/171298-1710565340.jpg)
![step8: [蜂巢皮做法] 滾水撞入澄麵內拌勻](https://img.cook1cook.com/upload/step/202403/49/171298-1710565344.jpg)
![step9: [蜂巢皮做法] 揉搓成糰，放涼](https://img.cook1cook.com/upload/step/202403/19/171298-1710565347.jpg)
![step10: [蜂巢皮做法] 加入<span class="group_3">蜂巢皮B</span>材料](https://img.cook1cook.com/upload/step/202403/86/171298-1710565351.jpg)
![step11: [蜂巢皮做法] 揉搓成糰](https://img.cook1cook.com/upload/step/202403/92/171298-1710565355.jpg)
![step12: [蜂巢皮做法] 保鮮膜封好，靜置10分鐘](https://img.cook1cook.com/upload/step/202403/39/171298-1710565358.jpg)
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