蛋煎櫛瓜Egg fried zucchini

好吃又好做的美味蔬食料理,沾著淡醋醬,非常的清爽,吃完後一點負擔都沒有,讓身體覺得好舒服啊~

Delicious and delicious vegetable dishes, savory vinegar sauce, very refreshing, no burden after eating, so that the body feels comfortable~


份量:
4 人份
時間:
30 分鐘

Serving size:
4 servings
Time:
30 minutes


食材:
櫛瓜 1條|紅、綠辣椒 各1-2條|香菜葉 適量|鹽 1-1.5茶匙|低筋麵粉 2大匙|雞蛋 2顆

沾醬:
醬油 1/2湯匙|巴薩米克醋 1/2湯匙|冷開水 1湯匙|香油 少許|白芝麻 少許

Ingredients:
Zucchini 1 | Red, green peppers 1-2 pieces | Coriander leaves Appropriate amount | Salt 1-1.5 teaspoons | Low-gluten flour 2 tablespoons | Eggs 2

Dip sauce:
Soy sauce 1/2 tbsp | Basamik vinegar 1/2 tbsp | cold boiled water 1 tbsp | sesame oil a little | white sesame a little


步驟1
櫛瓜洗淨備用;辣椒去籽切成圓圈狀;香菜洗乾淨瀝乾後只取葉子
步驟2
櫛瓜去頭尾後斜切成大約0.5公分的厚片;撲平在枮板上;均勻撒上鹽後靜置3-5分鐘讓櫛瓜出水
步驟3
用廚房紙巾吸乾表面水份
步驟4
平底鍋放少許的油,小火加熱;接著將蛋打散;將櫛瓜兩面沾粉後,再沾上蛋液
步驟5
入鍋慢煎
步驟6
趁翻面前,取一片香菜葉和紅、綠辣椒放在櫛瓜上
步驟7
翻面略煎1-2分鐘即可起鍋
步驟8
起鍋後先放在吸油紙上,等待全部都煎完後,便可進行擺盤;
醬汁調配也很簡單,醬油、巴薩米克醋、冷開水調勻後放點香油和白芝麻即可

step 1
Wash the Zucchini for use; the peppers are seeded and cut into rings; the parsley is washed and drained and only leaves are taken.
Step 2
Cut the Zucchini into the head and tail and cut it into a thick piece of about 0.5 cm; flatten it on the seesaw; evenly spread the salt and let it stand for 3-5 minutes to let the Zucchini effluent
Step 3
Use kitchen paper towels to dry the surface moisture
Step 4
Put a little oil in the pan and heat it on low heat; then break up the eggs; dipped the sides of the Zucchini and then dipped in the egg
Step 5
Slowly frying in the pan
Step 6
In front of you, take a piece of coriander leaves and red and green peppers on a Zucchini.
Step 7
Turn over a little 1-2 minutes to pan
Step 8
Put the pan on the blotting paper, wait for all to be fried, then swing the plate;
The sauce is also very simple, soy sauce, Basamik vinegar, cold water and mix thoroughly, then put some sesame oil and white sesame seeds.


小步驟
鍋內保持充分的油,煎出來的櫛瓜比較香酥喔~

Small steps
Keep enough oil in the pot, and the fried Zucchini is more crispy~


出處Source