【葱虾松饼】
by 毛毛妈
提到松饼,大多都是甜味的。过去做过柠香奇雅子松饼和蓝莓松饼,都很受欢迎。趁着毛毛放春假回家,今天做的这款葱虾松饼,不仅味美,减少用油,相对更健康些,他也非常喜欢。如果爱吃辣的,再配点辣椒酱,绝美。
用料:
1:葱一根,冰冻中号白虾10个;
2:中筋面粉1杯(160克);
3:1又1/3茶匙(6克)泡打粉,盐3/4茶匙;
4:大鸡蛋2只;
5:水2/3杯(160克);
其他:
6:玉米油1茶匙。
以上材料做6个中号松饼。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
1、葱剥去老叶洗净沥水切细粒(图1)待用。冰冻虾放入半池冷水中解冻,去壳去肠泥洗净。切细小的丁待用(图2)。
2、将所有2料和3料放一盆里(图3)充分拌匀待用。另取一盆,放入4料的鸡蛋(图4)及5料的水,用电动搅拌器高速打半分钟(图5)至均匀。
3、接着放入葱花和切成细粒度虾(图6)再打匀。然后放入充分拌匀的面粉,泡打粉和盐(图7),用搅拌器低速打匀(半分钟)成面糊(图8)。静置10分钟。
4、不粘锅置炉上开中火,加1/2茶匙油,用纸巾将油涂匀整个锅底,等锅热放入1/4杯的松饼面糊(图9)。等大约2-3分钟煎黄一面,小心用锅铲翻转(图10),煎黄另一面即可(大约1-2分钟)。重复步骤4煎好剩下的面糊。
5、盛出,喜欢辣的可以配些辣椒精,味道绝赞,松软鲜香可口
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