櫛瓜煎餅
描述
煎到表面金黃的櫛瓜，搭配清甜的靈魂醬汁~太美味了
非常簡單的一道料理，將櫛瓜裹上輕薄的麵粉及蛋液，煎到表面金黃即可享用。搭配甜甜的醬汁，一口接一口停不下。
熱量
步驟
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櫛瓜的頭尾去除後，再切成厚度0.5公分的圓片 After removing the head and tail of zucchini, cut into 0.5 cm thick round slices
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在櫛瓜片上撒鹽，醃漬15分鐘 Sprinkle salt on the zucchini slices and marinate for 15 minutes
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準備3大匙麵粉 Prepare 3 tbsp flour
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雞蛋一顆，加入1/4小匙鹽 1 egg, add 1/4 tsp salt
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將雞蛋打散 break the eggs
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用廚房紙巾將櫛瓜上的水份擦乾 Dry the zucchini with a kitchen towel
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鍋熱後加入1大匙油 When the pan is hot add 1 tbsp oil
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櫛瓜兩面先沾裹上麵粉並將多餘的粉拍掉 Coat both sides of the zucchini with flour and pat off excess flour
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再將櫛瓜沾裹上蛋液 Coat zucchini with egg wash
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放入加熱好的平底鍋中，以中小火煎製 Place in a heated pan and cook over medium-low heat
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煎至1分鐘後，將櫛瓜翻面，再煎1分鐘 After frying for 1 minute, turn the zucchini over and fry for another 1 minute
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櫛瓜煎好後排入盤中 After the squash is fried, put it on the plate
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來調醬汁~釀造醬油或鰹魚醬油1大匙 To adjust the sauce ~ brewed soy sauce or bonito soy sauce 1 tbsp
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冷開水1/2大匙 1/2 tbsp cold boiled water
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砂糖1小匙 1 tsp granulated sugar
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攪拌均勻後，醬汁就調好了 After mixing well, the sauce is ready
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櫛瓜煎餅建議做好後馬上享用 Zucchini pancakes are recommended to be enjoyed immediately after making
小撇步
詳細烹飪網址：https://youtu.be/ZOXWmhCvxxI (訂閱youtube頻道)
