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。 .`*h2  
VN6h:-&iY  
材料： K,(37Id'  
蓮藕--------十兩 Kq&b1x  
lotus　13 1/3 oz W: R2e2  
鯪魚肉--------四兩 k|Mj|pqA  
dace　5 1/3 oz z/Z 0cM#  
芫荽--------一棵切碎 3}*)EC  
stalk diced parsley　1 8 :B(}Y4K  
蔥--------一棵切碎 *{[jO&
&J  
stalk diced spring onion　1 Hj\>&vMf  
KnK8\p88\  
醃料-- kEiWE|  
雞蛋--------一隻 50h?#u6?  
egg　1 F7[ 55RcP  
鹽--------1/3茶匙 EAafi<n  
salt　1/3 tsp Zpc R  
whFaL}2C  
12r]"?@|s  
製法： |:)UNb?R"O  
1. 蓮藕去皮洗淨磨成茸，加調味攪勻。 Q#!|h:K  
Skin lotus root. Wash and grate. Then mix it with seasoning 2. T6_LiB@  
_UU-  
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。 vt8z=O  
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. h2~b%|Pv  
#$k6OlK-r"  
調味： <uq#smY  
粟粉--------1 1/2湯匙 :+u
K1N  
cornflour　1 1/2 tbsp %*J'!PC9n  
古月粉--------少許 0P)"_x_  
pinch of pepper little J R
>v  
糖--------1/2茶匙 c*R?eLt/  
sugar　1/2 tsp 3>O =d>  
鹽--------1/3茶匙 (.[HE ~ s?  
salt　1/3tsp