快手鳗鱼大阪烧

2024-05-01 00:05:53 822

快手鳗鱼大阪烧
大阪烧由于外观的关系,也有人称之为“日本式比萨饼”,在家里做这道菜也非常简单,其实就是边角料的处理,冰箱里有什么就放什么,既能吃到美味,又清理了冰箱的存货,何乐而不为呢~~~

Details of ingredients

  • 鳗天下蒲烧鳗鱼165g
  • 面粉180g
  • 鸡蛋2个
  • 胡萝卜半个

Technique

  • 难度简单
  • 工艺
  • 口味原味
  • 时间二十分钟

Steps to make 快手鳗鱼大阪烧

  • 1.材料:鳗天下蒲鳗 面粉180g 鸡蛋2个 卷心菜1/4棵 胡萝卜半个 葱 木鱼花 海苔 美乃滋 油 盐;
  • 2.将洗净的卷心菜切成细丝;
  • 3.胡萝卜先切片,再切成细丝然后切成丁;
  • 4.葱白和葱绿分开切成末备用;
  • 5.将鳗鱼解冻至半硬后一半斜刀切片,另一半切碎丁;
  • 6.将面粉倒入大碗,放入适量盐,打入两个鸡蛋,再慢慢加入清水,一边加一边轻轻搅拌;
  • 7.搅成面糊后倒入鳗鱼碎,卷心菜丝和胡萝卜丝,加入葱白碎拌匀;
  • 8.面糊不要过度搅拌以免起筋;
  • 9.锅内热油,将拌好的大阪烧面糊放入摊开;
  • 10.中小火煎至金黄后翻面,两面金黄即可;
  • 11.在煎好的大阪烧上再盖上几片加热过的鳗鱼;
  • 12.挤上大阪烧酱汁和美乃滋,再撒上少许葱花;
  • 13.放上木鱼花和海苔丝,一份好吃的日式小吃就做好了~
  • 14.美乃滋可换成沙拉酱或者蛋黄酱,里面的配料也可随自己心意更换成虾仁培根五花肉等等,追求更精致的话可以加入山药泥,味道更纯正~!
  • 15.在面糊下锅的时候可以用铲子整整形,不要太厚,不然内里不易熟哦~
  • 16.是不是很有食欲呢,而且完全木有技术含量,既能饱腹又补充了胶原蛋白,口感很丰富,热热的焦脆的饼底加上蔬菜和鳗鱼,配上一碗简单的汤,看看自己喜欢的剧,给累了一天的自己放松一下吧~
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