1.土豆(dou)去(qu)皮用清(qing)水浸泡防止氧化變(bian)黑;
2.取(qu)刨子快速將土豆擦成茸,注意不要擦傷手(shou);
3.擦好的土(tu)豆還(huan)是(shi)有些氧(yang)化變(bian)黃;
4.接著在(zai)土豆碗中將洋蔥(cong)擦成茸;
5.加(jia)入面粉、雞蛋(dan)、鹽、糖,拌勻成(cheng)土豆面糊;
6.小(xiao)蔥(cong)切花,青紅(hong)椒(jiao)一部分(fen)切圈,一部分(fen)切小(xiao)細丁;
7.將(jiang)生抽入(ru)小碟中,加入(ru)蔥花和青紅(hong)椒丁拌勻成蘸汁;
8.平底(di)鍋入少油(you)開(kai)小火,將方形(xing)模具(ju)入鍋中(zhong),將土豆(dou)糊入模具(ju)中(zhong)攤成小方餅(bing),稍一定(ding)型后(hou)抽出模具(ju)再攤下一個餅(bing);
9.將(jiang)青紅椒圈按(an)照自己的喜好擺在(zai)土豆餅上;
10.一(yi)面(mian)煎(jian)黃(huang)(huang)定型后(hou)翻面(mian)煎(jian)制,兩面(mian)全部(bu)煎(jian)金(jin)黃(huang)(huang)色即可;
烹飪技巧: