October ’11: 팽이버섯전 (韓式金針菇煎餅)

材料:
金針菇……….1包
蟹柳…………..5條
韭菜…………..適量
生粉…………..3大匙
雞蛋…………..4隻

調味料:
蒜粉(加在雞蛋)
乾洋蔥碎(加在生粉裏)
辣椒油

做法:
洗淨金針菇切去蒂根。將蟹柳撕成細條。取適量韭菜切段。
在打發的雞蛋裡加入蒜粉。生粉拌入乾洋蔥碎。
混合金針菇、蟹柳及韭菜,接著沾麵粉、再沾蛋汁。
平底鍋内倒入辣椒油(可以多加點),這樣煎出來的金針菇煎餅酥酥脆脆。

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