【新唐人北京時間2018年08月12日訊】用牛肉和紫蘇葉煎炸的肉餅,雞蛋麵糊使肉餅有點酥脆、多汁。以下介紹有中英文翻譯。
配料:
15張中等大小的紫蘇葉(kkaennip),洗淨
8盎司碎牛肉(或豬肉)
1蒜瓣,切碎
1個蔥,切碎
2湯匙切碎的洋蔥
1湯匙醬油
½茶匙糖(可選)
¼茶匙黑胡椒粉
1茶匙芝麻油
2個雞蛋
3湯匙麵粉
蘸醬:
2湯匙醬油
1湯匙白醋
¼茶匙辣椒片
1湯匙切碎的蔥
1茶匙芝麻
Pan-fried Perilla Leaves with Beef Fillings
Ingredients
15 medium size perilla leaves (kkaennip), washed and strained
8 ounces ground beef (or ground pork)
1 garlic clove, minced
1 green onion, chopped
2 tablespoons chopped onion
1 tablespoon soy sauce
½ teaspoon sugar (optional)
¼ teaspoon ground black pepper
1 teaspoon sesame oil
2 eggs, beaten with a pinch of salt
3 tablespoons flour
vegetable oil
For the dipping sauce:
2 tablespoons soy sauce
1 tablespoon white vinegar
¼ teaspoon hot pepper flakes
1 tablespoon chopped green onion
1 teaspoon sesame seeds
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(責任編輯:張信燕)