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We叻
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關於【We叻】是由職業廚師主理 主要分享各種烹飪技巧，處理過程及其中要點等等⋯ 令剛開始入廚的朋友仔更加容易掌握當中的烹飪技巧 從輕鬆入廚至享受烹飪都能帶給每個人無限樂趣及幸福感覺 另外,也會分享日常資訊如:香港好去處, living/shopping等類型播放清單 盡力在這平台分享多一點正能量及實用資訊,目標是想大家烹飪同時也可抱著愉快心情 期望大家都能做到『We Let‘s Cook Relax Cook』[一齊煮一齊歎] WP:6672 8892 IG：welets.cook FB：We叻 【We叻】 is led by a professional chef, focusing on sharing various cooking techniques, preparation processes, and essential tips. We aim to help kitchen beginners master culinary skills with ease, moving from simple cooking to truly enjoying the infinite fun and happiness it brings. In addition, we share daily lifestyle content such as top spots in Hong Kong, living, and shopping playlists. We strive to spread positivity and practical information on this platform, with the goal of ensuring everyone can cook with a joyful heart. Our vision is for everyone to embrace the spirit: "We Let’s Cook, Relax Cook" [一齊煮一齊歎]. Contact & Follow Us: WhatsApp: 6672 8892 Instagram: welets.cook Facebook: We叻
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蘿蔔絲餅 是一種油炸小食，在中國大陸華東、華南、台灣及香港，都有這種小食。在台灣小食中，在東臺灣較有知名度，餅皮是以手工桿皮製作而成，餅皮大略與餡餅餅皮相似，但是內餡是以蘿蔔絲為主。 概述 製作蘿蔔絲餅的材料簡單，在中國大陸南方及台灣均有此食品，外觀大同小異，而起源已不可考。現在於中國大陸江南地區及廣東地區都有食店售賣蘿蔔絲餅，在台灣的夜市都可見其蹤影，蘿蔔絲餅在香港也曾經是流行的小食，現在則作為懷舊食品仍有為數不多的食店售賣。 如果認為這影片係好的話😃 就記得給我一個Like🙇🏻♂️記得按下小鈴鐺🛎 一有新上傳的影片📽就會通知您㗎啦😉 喜歡影片記得分享給更多朋友認識😀 感謝您的支持🙏🏽 材料 麵粉、蘿蔔、胡椒、蝦米、蔥、鹽及味精。 製作過程 製作蘿蔔絲餅需要把蘿蔔切成幼細的蘿蔔絲，而且要把水分瀝乾。蝦米與蔥先要炒出香味，再將蘿蔔絲放入鍋子內與配料一起炒，最後再用鹽、味精及胡椒調味。之後把炒好的蘿蔔絲放入粉皮，再放入滾油內炸至金黃香脆。 過程中必須注意的事 蘿蔔絲要下鍋炒前必須把水瀝乾，否則在最後整體的餡料會非常多的水，導致餅皮在包的時候，來會黏不緊，或者是在煎得時候會容易使開口打開，還有不能炒太熟,否則煎起來的時候，內餡會過於乾。 瀏覽主頁👇🏼https://youtube.com/channel/UC66MLu04omGMa98EZ7oic2g 💁🏻♂️認識更多 養顏 養生 保健湯水🍵 可按👇🏼💪🏼 https://youtube.com/playlist?list=PLhuRRy33vabQSOv7ASIaw3NFWLI_4wLsi 家常小菜可按👇🏼🥳 https://youtube.com/playlist?list=PLhuRRy33vabRyfC6kWkNjTPNpMp6k6CMU 想知更多香港好去處可按👇🏼😉https://youtube.com/playlist?list=PLhuRRy33vabQHit4F8Ktn6qm6KgMOiInC 製作甜品食譜可按👇🏼😃💪🏼 https://youtube.com/playlist?list=PLhuRRy33vabSUYXYKdvfBTT__1scNgGJU living/shopping /年貨/花墟👇🏼🙋🏻♂️ https://youtube.com/playlist?list=PLhuRRy33vabRCjI9mS8z-AK4M0-aPLyiy 差異性與相似性 其實蘿蔔絲餅與餡餅的是大同小異，只是所包的內餡有所不同，所用的餅皮也不同大小，但是餅皮的成分都是一樣，油煎的時間也來的餡餅快很多，因為蘿蔔絲餅的餡是已經呈現熟的狀態，整剩下餅皮，而餡餅則就是因為內部包的是豬肉，所以熟得比較慢。 資訊來源：維基百科
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