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懶人大阪燒 Oknomiyaki

話說早前假期的時候只剩下我和妹妹在家,我們兩個要自己解決一日三餐的問題。但由於我們實在是太懶了,不想出去街市買菜,結果就用了家中僅有的食材盡量的變化一直在煮… 剛好家中最多的食材是洋蔥和火腿,我們一直吃的都有這兩種呢 (哭還是笑呢???).

為了有點新意,我和妹妹嘗試了很容易做而材料容易入手的大阪燒,沒想到第一次就成功呢。之後妹妹就上了癮一般喜歡吃了。

首先篩3分4杯的麵粉,加入一點點的baking powder,大概是小半茶匙的量,慢慢的加入半杯加上半匙雞粉的水,攪匀之後再加入兩隻雞蛋。攪的時候要注意,真的不能太心急,要每樣食材都攪匀之後才好放下一樣,因為自己試過有一次貪快一次就把材料全下了,結果粉漿中形成了一顆顆的麵粉團 (雖然做出來之後也好像吃不出來),但還是慢慢做比較好吧?

把捲心菜和火腿切成幼條狀,放入粉漿裡攪匀,盡量讓所有的材料都沾上粉漿。(材料切得越幼, 自然就越容易融入粉漿之中了) 其實這裡捲心菜的量是有點難捉摸的,因為在不同地方買的捲心菜大小會不一樣 (街市買的好像會大一點),而每個人的口味也不一樣,可能你喜歡多漿一點,更扎實更像一個餅,也可能你喜歡菜多一點口感清爽一點。不過要小心的是如果菜的量太多,有機會完全做不到餅的形狀,試的時候還是由漿多一點開始比較好。我自己比較喜歡菜多一點,沒那麼飽滯,大概是用一個超市買的捲心菜的量就夠了。

煎的環節是最好玩的,其實只要上面的準備功夫做得好,粉漿與材料的比例好的話就很容易成功。這部分的 tips 是不要太貪心! 因為餅做太大的話,反的時候會比較難控制… 大概比手心大一點點的size是非常 safe的。最後加上沙律醬就可以啦!

 

很簡單的材料, 但是很令人興奮的一道菜啊.

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