蚵仔煎
描述
好吃的台灣小吃~邊緣微微焦脆，Q軟的口感，搭配蚵仔的鮮，醬汁的微酸甜，每一口都是滿足。
下班回家煎一份當晚餐，或假日跟家人分享，都很棒。
份量
食材
步驟
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醬料製作：將甜辣醬、醬油膏、味噌、二砂糖、梅子粉、太白粉跟水，皆放入鍋中。 Put all the ingredients for the sauce into the pot
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開小火加熱，且不斷攪拌混合所有材料。 Heat on low heat, stirring constantly to combine all ingredients.
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直到醬料呈現濃稠狀，之後放置一旁冷卻。 Cook until the sauce thickens, then set aside to cool.
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鮮蚵中加入一匙麵粉 Add a spoonful of flour to the fresh oysters
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用手輕輕抓，讓麵粉吸附在鮮蚵上 Gently grasp with your hands to allow the flour to adhere to the fresh oysters
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之後用水漂洗，直到水變清澈。 Then rinse with water until the water is clear.
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小白菜洗淨後，用手掰成段狀。 After washing the cabbage, break it into pieces by hand.
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雞蛋打入碗中 Crack eggs into bowl
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地瓜粉50g跟太白粉10g倒入碗中，加150cc水，攪拌均勻。 Pour 50g of sweet potato powder and 10g of Taibai powder into a bowl, add 150cc of water, and stir well.
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用廚房紙巾擦乾鮮蚵上的水(避免油爆) Dry the water on the fresh oysters with a kitchen towel (to avoid oil explosion)
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平底鍋燒熱，加入2大匙油後，放入鮮蚵，中火煎1分鐘。 Heat a frying pan, add 2 tablespoons of oil, add fresh oysters and fry for 1 minute on medium heat.
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加入粉漿水，煎至底部略凝固 Add the slurry water and fry until the bottom is slightly solidified
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加入雞蛋，要煎匙將蛋黃敲破，略為拌開。 Add the eggs, use a frying spoon to break the yolks and stir slightly.
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用煎匙稍微收一下邊，將粉漿從鍋邊鏟鬆 Use a frying spoon to close the side a little, and loosen the slurry from the side of the pan
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加入小白菜(add bok choy)
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翻面後，再煎1-2分鐘 After flipping, fry for another 1-2 minutes
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盛盤，淋上醬料 Plate, drizzle with sauce
小撇步
完整烹飪影片：https://youtu.be/l7HA4MFJVHk
