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鄧師傅燒好菜 第二季Episode4 - 金莎玉米粒

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Uploaded on Aug 3, 2010

金莎玉米粒
食材: 鹹蛋黃、青蔥、罐頭玉米、蛋、卡士達粉、麵粉、白胡椒粉
1. 將罐頭玉米瀝乾後,拌入蛋、卡士達粉、麵粉。將蔥切花備用。
2. 起油鍋將油燒至160度,倒入玉米,炸酥後起鍋瀝油。
3. 鍋內留少許油,將金莎炒至發泡後,拌入玉米粒。起鍋前灑上少許白胡椒粉及蔥花即可盛盤­。

主廚推薦: 金莎的作法是先將鹹蛋黃裹上米酒後,放入烤箱內烘烤,如此可以壓低鹹蛋黃的腥味。待鹹­蛋黃放涼後壓碎,這樣比較容易拌炒至發泡。玉米粒在瀝乾後灑上麵粉油炸,除了可以將本­身的水份鎖在玉米裡面,同時也能讓炒香的金莎更容易附著在玉米外。色澤金黃、酥脆香宜­,外脆內甜的鹹香口感,金莎玉米粒是道適合配飯下酒的小菜。

【在地服務二十五‧全年無休為您煮】
鄧師傅餐飲連鎖
Chef Teng Restaurant Group Since 1984
台灣高雄 中正三路82號
http://www.chefteng.com/
0800.45.54.45

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