佛山煎藕餅

簡介： 煎藕餅要口感出眾，必須在磨蓮藕時磨得幼細些，另要注意吸乾磨出的水份，否則煎的時候很容易便會散開，兼且影響味道。 yI .hN  
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材料： M`Q
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蓮藕--------十兩 7x)32f"  
lotus　13 1/3 oz X oh@(%  
鯪魚肉--------四兩 @+;
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dace　5 1/3 oz w! ':Ws
 
芫荽--------一棵切碎 pzcof#2  
stalk diced parsley　1 {/K!cPp9  
蔥--------一棵切碎 Dj x[3['  
stalk diced spring onion　1 #-K,,"  
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醃料-- vze|*dKS  
雞蛋--------一隻 qWb8"  
egg　1 {|R +|ow  
鹽--------1/3茶匙 YbP}d&L  
salt　1/3 tsp 8o[+>W  
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製法： eNFZ
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1. 蓮藕去皮洗淨磨成茸，加調味攪勻。 qHC/)M#L  
Skin lotus root. Wash and grate. Then mix it with seasoning 2. !&5B&w{u~!  
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2. 鯪魚肉剁幼，加醃料攪至起膠。加入蓮藕茸、芫荽、蔥攪勻，用少許油煎熟，煎至兩面都金黃色，鏟起切小件上碟。 ZG1 {"J/z  
Dice dace and mix with seasoning 1. Stir into a sticky paste and add mashed lotus, parsley and spring onion. Fry over low heat until both sides turn golden brown and divide into small pieces to serve. 2GJp`2(%dA  
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調味：
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粟粉--------1 1/2湯匙 ANXN.V  
cornflour　1 1/2 tbsp K"g`,G6S  
古月粉--------少許 vKTCS  
pinch of pepper little 48[b1#q]  
糖--------1/2茶匙 ?tf<AZ=+^L  
sugar　1/2 tsp |eH*Q%M  
鹽--------1/3茶匙 yr34&M(a  
salt　1/3tsp