關於 green onion cake chinese ，我們在網路上蒐集到這些相關的討論、資訊與評價

今日教大家煮
📌芋頭糕
📌金菇肥牛
📌易到你唔信朱古力蛋糕

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2021123 Live recipes 中英對照
特別鳴謝Easycook 義工團，咁快就做起食譜🙇‍♀️

易到你唔信朱古力蛋糕

材料

📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒

做法
1. 黑朱古力放在碗內，弄碎，之後放入微波爐叮2分鐘，或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出，先攪勻，之後放入第1份蛋黃，不停攪均，再放入第2份蛋黃一起不停攪勻，之後第3份蛋黃，再第4份蛋黃，如此類推，直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內，完全攪勻。
5. 準備焗盤，盤底掃油，盤側邊圍上牛油紙，焗爐放熱水，焗盤坐底，以140度焗20分鐘。
6. 時間到，取出朱古力蛋糕，糖霜篩在蛋糕面上，再加上士多啤梨作裝飾，即成。

提示：1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時，要快手攪勻。
3. 如果用鑊蒸，隔水蒸40 – 45分鐘。

English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)

Egg whites - 4 (beat until stiff peak)

6 inch cake pan

Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional

Methods:

1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.

2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.

3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.

4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.

5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.

6. Transfer to a 6 inch cake pan greased and lined with parchment paper.

7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.

8. Garnish with icing sugar and strawberries. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨
氣炸金菇肥牛卷

材料：
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)

調味料：
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)

做法：
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後，放入氣炸鍋焗盆內，再灑上調味料，跟着噴油在肥牛卷上，然後放入氣炸鍋，用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).

English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)

Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional

Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt

Methods:
1. Roll each beef slice with enoki mushrooms filling.

2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.

3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.

4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).

5. Transfer to serving plate. Serve.

✨✨✨✨✨✨✨✨✨✨

芋頭榚
材料:芋頭一斤四兩，蝦米隨意，冬菇3隻，瑤柱4-5粒，一孖臘腸，粘米粉160g, 粟粉4湯匙，芝麻同蔥適量

調味料: 五香粉一茶匙，固體植物油一湯匙半，鹽及糖各半茶匙，白胡椒粉半茶匙多些
準備: 配料蝦米，冬菇，瑤柱用水浸軟切細，(水留用)， 臘腸切細粒
芋頭一半切條，一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻，粉漿水大概700ml

做法:
芋頭放鑊中，加多些油炒至金黃，有香味盛起。

熱鑊加油，先放蝦米爆，加臘腸爆香，加冬菇爆香，最後加瑤柱炒。

這時加調味料炒勻，加入芋頭加一杯半水，加蓋稍煮一會，開蓋倒入粉漿水，一邊倒一邊翻炒至杰身。

錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。

備註:
煮芋頭水量及油量，視乎芋頭質粉或爽，
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入

English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.

Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.

Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.

Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.

Chinese sausages - 2 clean and chop into small pieces

Chinese cured pork strips (“Lap Yuk”) - optional

Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)

Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.

Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp

Garnish ingredients:
White sesame seeds
Green onion pieces

Methods:

1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside

2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.

3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.

4. Add in mushroom pieces, and fry until fragrant.

5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.

6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.

7. Return fried taro pieces back to the work and mix well.

8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.

9. Add another ½ cup of water, mix well, and bring to a boil.

10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.

11. Transfer to a steam proof OILED container.

12. Steam for about 35 to 40 minutes.

Note: Best to pan fry them the next day.

#肥媽食譜
＃Mariarecipes

今日教大家整
📌炸乳鴿
📌沙翁
📌韓式泡菜

✨✨✨✨✨✨✨✨✨✨✨✨
2020 10月25日Live 中英對照食譜
再一次謝謝義工團，好彩有你地，
完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇，辛苦大家😘😘😘😘😘

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📌燒乳鴿
材料: 鴿王，乳鴿，BB 鴿 共三隻
醃料: 五香粉，糖，鹽各一茶匙半，胡椒粉半茶匙
上色料: 老抽，生抽，酒各一湯匙
脆皮水: 麥芽，大紅淅醋各一茶匙 ，白醋一湯匙
做法:
1 鴿洗淨索乾水後用醃料內外塗勻
2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘
3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘
備註: 鴿王需時15分鐘轉身再焗15分鐘
鴿腳不要關節位剪(會縮)

English Version
Fried Pigeon
(YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.)
Ingredients:
Pigeons - 3 sizes (or use spring chicken)
(young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.)
(Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.)

Marinate ingredients for 3 pigeons:
(divide the measurements according to the size of your pigeon)
Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg)
White pepper - ½ tsp
Sugar - 1 ½ tbsp or more
Salt - 1 ½ tsp
Cooking wine - 1 tbsp
Dark soya sauce - 1 tbsp
Light soya sauce - 1 tbsp

Crispy skin mixture ingredients:
Maltose - 1 tsp (or honey but it will not be as crispy)
Chinese red vinegar - 1 tsp (or just use white vinegar)
White vinegar - 1 tbsp

Methods:
1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well.

2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1.

3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well.

4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes.

5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time.

6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well.

7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F).

Adjust the time according to the size of your pigeons.

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📌韓國泡菜

大白菜 1棵
白蘿蔔 少許(切絲)
紅蘿蔔 少許(切條）
蔥 1 棵
中國韭菜 數條
鹽 1 茶匙 (調味用);
大量 (用來醃大白菜及蘿蔔條)
蘋果 1/4 個 (切大粒）
雪梨 1/4 個 (切大粒）
蒜頭 1個(去衣)
洋蔥 1/4 (橫切幾刀）
白醋 2-3湯匙
魚露 2湯匙
黃糖 2至4茶匙（隨個人口味加減）
生薑蓉 1湯匙
韓國辣椒醬 2湯匙
韓國辣椒粉 4湯匙
芝麻 (炒香）大約1/4s杯

做法：
1) 大白菜切塊用鹽醃至至2至3個小時至軟身，菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份，跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用.
2) 紅蘿蔔切條、白蘿蔔切絲，用鹽醃兩小時至軟身，過清水,揸乾水，加入大白菜內.
3)蔥和韭菜切段，加入已放大白菜及蘿蔔的盤內.
4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後，加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內，用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻，.
5）將拌好的蔬菜放入玻璃盛器內，蓋好後放雪櫃儲存數天後食用更入味

Kimchi
(YouTube video starts at 20:40)
Ingredients:
Napa cabbage - 1 head
White radish - cut into strips
Carrot - cut into strips
Green onion - cut into chunks
Chives - cut into chunks (do not add too many chives)
Salt - enough to marinate

Marinate ingredients:
Apple - ¼
Pear - ¼ (best to use Asian pear)
White onion - ¼
Garlic - 1 bulb (remove skin)
White vinegar - 2 tbsp or more (adjust to your taste)
Fish sauce - 2 tbsp
Korean red hot pepper powder - 4 tbsp or more (adjust to your taste)
Korean red hot pepper paste - 2 tbsp
Sugar - 2 ½ tsp or more (adjust to your taste)
Salt - 1 tsp (adjust to your taste)
Grated ginger - 1 tbsp
White sesame seeds - pan fry with no oil until fragrant

Methods
1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside.

2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid.

3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside.

4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside.

5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside.

6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed.

7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become.

__________________________________

甜品_沙翁
📌高筋麵粉 50克
📌低筋麵粉 50克
📌糯米粉 20克
📌牛奶150克
📌水 50克
📌菜油 4湯匙
📌蛋4 隻
📌糖 1 茶匙
📌肉桂粉 *如不喜歡可以不用*
📌鹽 半茶匙

做法：
1. 鍋內注入水，奶和菜油, 開火(不要太大火）煮至滾
2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻，加入糖和鹽
3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內，一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌
4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪)
5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆
6.加油入鑊中開火煮熱，同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻
7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙
8.再將#7剛炸完的麵球放回鑊中炸至爆開
9.炸完再洒上砂糖和肉桂粉-沙翁完成!

Chinese Sugar Egg Puffs
(YouTube video starts at 43:15.)
Ingredients:
Water - 50ml
Milk - 150ml
Vegetable cooking oil - 4 tbsp
Sugar - 1 tsp
Salt - ½ tsp

Eggs - 4 whole eggs (add in one at a time)

Bread flour - 50g
Cake flour - 50g (also known as low gluten flour)
Glutinous rice flour - 20g

Toppings:
Icing sugar - a bowl
Cinnamon powder, optional - a small dish

Methods:
1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils.

2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat.

3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later.

Optional to mix manually by hand with four chopsticks or a whisk.

4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles.

5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside.

6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside.

7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape.

8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside.

9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.

早安！

今天不開飛機
可以晚起吃早午餐
覺得幸福☀️
-
還沒點餐
但職業病發作
以下先教你們一些早餐單字
-
中式早餐：
soy milk 豆漿
porridge 粥，稀飯
steamed bun 饅頭
Chinese omelet蛋餅
rice roll 飯糰
radish cake 蘿蔔糕
fried bread stick 油條
green onion pancake 蔥油餅
pork floss 肉鬆
steamed pork dumplings小籠包
potstickers 鍋貼
-
西式早餐：
fruit/ juice水果/果汁
yogurt 優格
cereal 穀物
sausage 香腸
ham 火腿
bacon 培根
hash brown 薯餅
mashed potatoes 馬鈴薯泥
-
麵包類
croissant 可頌麵包
bagel 貝果
muffin 瑪芬小蛋糕
pancake 美式鬆餅
waffle 比利時鬆餅
-
各種蛋
boiled egg 水煮蛋
poached egg 水波蛋
egg Benedict 班尼迪克蛋
scrambled egg 炒蛋
omelet 煎蛋捲
-
跟肉一樣，蛋也有分熟度
sunny-side up 太陽蛋，蛋黃熟一面
over hard 蛋白熟，蛋黃全熟
over easy 蛋白熟，蛋黃沒熟
-
好！先這樣
猜猜看我等等會點什麼？
-
祝你們有很棒的星期六❤️

📌買Mama Cook義式IH銅色陶瓷不沾平底鍋(適用各種爐具) 按這裡 → https://lihi1.cc/1QAkt

1,起司豆腐燒
材料
A
板豆腐 1大塊 firm tofu 1pcs
起司片 1片 cheese slices 1pcs
香菜葉 適量 coriander q.s.
太白粉 適量 tapioca starch q.s.
B
柴魚醬油 60公克 bonito sauce 60g
味醂 20公克 mirin 20g
米酒 50公克 cooking rice wine 50g
作法
1. 將材料B混合均勻成醬汁備用。
2. 豆腐橫剖成兩片，夾入香菜葉與起司片。
3. 豆腐兩面都撒上太白粉再抹勻。
4. 熱平底鍋，倒入1大匙油，放入豆腐，稍微晃動鍋子讓豆腐均勻受熱。
5. 煎至豆腐底部焦香上色後，翻面再煎至另一面也上色。
6. 再用夾子輔助將四個側邊也略煎上色。
7. 加入作法1調好的醬汁，一邊將醬汁淋在豆腐上一邊燒煮。
8. 待醬汁濃稠略收汁，起鍋切小塊即可。

2.番茄鑲肉
材料:
番茄 4顆 totato 4
基礎肉餡 400克
日式醬汁:
日式醬油 2大匙 bonito sauce 2tbsp.
味醂 2大匙 mirin 2tbsp.
米酒 1大匙 cooking rice wine 1tbsp.
水 100毫升 water 100ml
芡汁 適量 thicken sauces q.s.
作法:
1.將番茄剖半，用湯匙挖出中間的囊籽備用。
2.將番茄的囊籽(約40克)加入基礎肉餡中抓勻。
3.在番茄中心塗上適量的太白粉，填入肉餡，並在肉餡表面再塗上適量太白粉。
4.在熱鍋中加入適量油，將肉面朝下，煎到表面微焦，即可翻面。
5.加入日式醬汁材料，待肉餡和番茄微微分離，芡汁收乾即可起鍋。

3.香菇鑲肉
材料:
香菇 7朵 mashroom 7
基礎肉餡 400克
日式醬汁:
日式醬油 2大匙 bonito sauce 2tbsp.
味醂 2大匙 mirin 2tbsp.
米酒 1大匙 cooking rice wine 1tbsp.
水 100毫升 water 100ml
芡汁 適量 thicken sauces q.s.
作法:
1.將香菇去掉蒂留下備用。
2.將香菇蒂(約40克)切碎加入基礎肉餡中抓勻。
3.在香菇塗上適量的太白粉，填入肉餡，並在肉餡表面再塗上適量太白粉。
4.在熱鍋中加入適量油，將肉面朝下，煎到表面微焦，即可翻面。
5.加入日式醬汁材料，待肉餡和番茄微微分離，芡汁收乾即可起鍋。

＊基礎肉餡
材料:
豬絞肉 1200克 minced pork 1200g
蛋 2顆 egg 2
蔥 50克 green onion 50g
薑 50克 ginger 50g
蒜 40克 garlic 40g
米酒 2大匙 cooking rice wine 2tbsp.
醬油 2大匙 soy sauce 2tbsp.
鹽 1大匙 salt 1tbsp.
糖 1/2大匙 sugar 1/2tbsp.
太白粉 1大匙 tapioca starch 1tbsp.
作法
1.先將市售豬絞肉用刀剁出黏性後備用。
2.在絞肉中依序加入蔥、薑、蒜、米酒、醬油、鹽、糖和太白粉抓勻，倒產生黏性即可。
3.將肉餡蓋上保鮮膜，冷藏30分鐘。

4.XO醬炒蘿蔔糕
材料:
蘿蔔糕 400克 Chinese turnip cake 400g
油 適量 oil q.s.
XO醬 2大匙 seafood sauce 2tbsp.
香菜 適量 coriander q.s.
作法:
1.先將蘿蔔糕切成一口大小。
2.在熱鍋中加入油，將蘿蔔糕煎到四面微焦即可起鍋。
3.在熱鍋中倒入適量的油，加入XO醬拌炒至香氣散出。
4.加入作法煎好的蘿蔔糕，拌炒至均勻，起鍋前撒上香菜即可。

5.滑蛋炒飯
材料
白飯 150公克 steamed rice 150g
雞蛋 5顆 egg 5pcs
牛奶 50ml milk 50ml
甜豆仁 30公克 snap pea 30g
鹽 1/2茶匙 salt 1/2tsp.
白胡椒粉 1/4茶匙 white pepper powder 1/4tsp.
作法
1. 煮一鍋水，放入甜豆仁汆燙1分鐘後，起鍋瀝乾備用。
2. 取大碗放入白飯、鹽、白胡椒粉與牛奶拌勻。
3. 再加入雞蛋與甜豆仁拌勻成蛋液。
4. 熱平底鍋，加入1大匙油，倒入作法3的蛋液，用鍋鏟不斷推拌。
5. 待蛋液呈半凝固，馬上關火盛盤即可。


-

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煎蘿蔔糕
材料:
蘿蔔糕 400克 Chinese turnip cake 400g
油 適量 oil q.s.
作法:
1.先將蘿蔔糕切成一口大小。
2.在熱鍋中加入油，將蘿蔔糕煎到四面微焦即可起鍋。

沙茶炒蘿蔔糕
材料:
沙茶 2大匙 chinese BBQ sauce 2tbsp.
蒜末 15克 garlic 15g
辣椒 15克 chili pepper 15g
九層塔 適量 basil leaves q.s.
作法:
1.在熱鍋中倒入適量的油，加入蒜末和辣椒爆香。
2.加入沙茶醬和九層塔拌炒至沙茶香氣散出。
3.加入作法煎好的蘿蔔糕，拌炒至均勻即可。

XO醬炒蘿蔔糕
材料:
XO醬 2大匙 seafood sauce 2tbsp.
香菜 適量 coriander q.s.
作法:
1.在熱鍋中倒入適量的油，加入XO醬拌炒至香氣散出。
2.加入作法煎好的蘿蔔糕，拌炒至均勻。
3.起鍋前撒上香菜即可。

麻辣炒蘿蔔糕
材料:
麻辣醬 2大匙 chilli sauce 2tbsp.
乾辣椒 適量 dried chili q.s.
蔥末 適量 chopped green onion q.s.
作法:
1.在熱鍋中倒入適量的油，加入乾辣椒爆香。
2.加入麻辣醬拌炒至香氣散出。
3.放入作法煎好的蘿蔔糕，拌炒至均勻。
4.起鍋前撒上蔥末即可。

泡菜起司
材料:
韓式泡菜 2大匙 kimchi 2tbsp.
起司絲 適量 cheese qs.
作法:
1.在熱鍋中倒入適量的油，加入泡菜拌炒至香氣散出。
2.放入作法煎好的蘿蔔糕，拌炒均勻。
3.撒上起司，待起司融化即可。
-

楊桃美食網
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Taiwanese Street Food- Long Scallion Pancake, Egg Pancake / 長蔥油餅製作, 蔥花蛋餅-Taiwanese Traditional Food - 台灣街頭美食
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