Original recipe link (原版食譜): 楊桃美食 油少也能超酥脆！一個秘密武器，煎出酥脆蚵仔煎！
《English》
Ingredients
- 1/2 jar of 10 oz Jolly Roger Oyster (original: 100g Fresh oysters)
- 1 Egg
- Scallion
- Battery:
- 1/3 C Oyster Omelet Powder (original: 100g Sweet Potato Starch + 15g Corn Starch)
- 1 tsp Salt
- Ground Pepper
- 2/3 C Water (original: 115g water)
- Oil
Instructions
- Add all the batter ingredients and mix until there are no lumps. (Corn starch makes the texture more crispy)
- Add a little oil to the pan and fry the cleaned 5 oz fresh oysters until the surface is golden brown and set.
- Pour the batter into the pan and fry until the bottom is set, then flip it over.
- Pour in the egg liquid, turn it over after it is shaped, and fry until both sides are crispy.
《中文》
食材
- 1/2 罐 10 盎司 Jolly Roger 鮮蚵 (原配方: 100 克 鮮蚵)
- 1 顆 雞蛋
- 蔥 適量
- 粉漿:
- 1/3 杯 蚵仔煎粉 (原配方: 100 克 地瓜粉 + 15 克 玉米澱粉)
- 1 茶匙 鹽
- 胡椒粉
- 2/3 杯 水 (原配方: 115 克)
- 油 少許
作法
- 將粉漿的所有材料通通加入後拌至無顆粒。(有玉米澱粉 口感更焦脆)
- 在鍋中加入少許油，將洗淨的鮮蚵(半罐)煎至表面金黃定形。
- 將粉漿倒入鍋中，煎至底部定型後翻面。
- 倒入蛋液，帶定型後再翻面，煎至兩面焦脆即可。
Recipe 食譜
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