【茜人至愛】勁茜墨魚紫菜餅 Cuttlefish Paste Cake with Coriander

就好似榴槤一樣,芫荽嘅重口味同樣係令人愛恨分明,無中間路線可言。如果你唔鍾意食芫荽,可以唔睇呢個食譜,但係如果你係愛茜人,咁就一定要跟住嚟試下嘞!(但係你會唔會嫌食譜用嘅芫荽唔夠多?)呢道菜用嚟配湯粉麵食就最夾!

製作時間: 30分鐘內
份量人數: 3-4人

食材
芫荽Coriander 4棵/Stalks
墨魚滑 Cuttlefish paste 300克/g
潮州紫菜Chiu Chow style seaweed 2餅/circles

作法:
1 :


紫菜在白鑊上每邊烘20秒以去沙 Heat the seaweeds on a pan without oil for 20 seconds for each side.
2 :


芫荽切碎 Chop coriander.
3 :


與墨魚滑拌勻 Mix with cuttlefish paste.
4 :


薄薄的抹在紫菜之上 Smear on seaweed.
5 :


細火將墨魚滑一邊先煎至金黃及熟透 Pan fry the cuttlefish paste side over low heat until cooked and golden brown.
6 :


再將紫菜一邊煎約30秒,完成 Pan fry the seaweed side for 30 seconds. Done.

- 食譜來源 : https://cook1cook.com/recipe/53964
- 發掘更多美食 : https://cook1cook.com