Скачать или смотреть 高丽菜煎饼 🥬 无麸质超健康，边缘酥到掉渣 / Cabbage Pancake - 💯 Gluten-Free, CRISPIER than Restaurant Ones! 🤤

高丽菜煎饼食谱

介绍
高丽菜煎饼是一道营养丰富、口感酥脆的家常美食，特别适合对面筋过敏的朋友。这道煎饼以新鲜高丽菜为主角，搭配胡萝卜丝、香菜和虾仁，使用粘米粉代替普通面粉制作，不仅无麸质更健康，还能带来独特的酥脆口感。刚出锅的煎饼外酥内嫩，边缘特别香脆，配上一碗热腾腾的杂粮粥，就是一顿完美的营养餐。

食材清单
高丽菜（包菜）：约300-400克，切丝
胡萝卜：1根中等大小，切丝
香菜：适量，切段（可选）
熟虾：50-100克，切小段（可用虾皮或海米替代）
鸡蛋：1个
粘米粉（大米粉）：200克
淀粉（玉米淀粉或土豆淀粉）：15克
清水：约150-170毫升
盐：适量调味
五香粉：1小撮
海带粉（昆布粉）：1小勺
食用油：适量煎制用

制作步骤
1. *准备蔬菜：* 将高丽菜和胡萝卜洗净切丝，香菜切段，熟虾切小段备用。

2. *调制粉浆：* 在大碗中混合粘米粉和淀粉，加入盐、五香粉和海带粉调味。

3. *加液体：* 打入鸡蛋，逐渐加入清水，用蛋抽搅拌至无颗粒的光滑状态，稠度如酸奶般。

4. *混合蔬菜：* 将切好的蔬菜和虾仁加入粉浆中，搅拌均匀，让每一丝蔬菜都被粉浆包裹。

5. *煎制：* 热锅下较多油，用中火加热。舀一大勺蔬菜糊摊成小饼，厚度适中。

6. *翻面：* 一面煎2-3分钟至金黄，翻面继续煎2-3分钟至两面金黄酥脆。

7. *出锅：* 趁热享用，口感最佳。

关键要点
*粉类选择：* 务必使用粘米粉（大米粉），不要用糯米粉，前者能带来更好的酥脆感
*添加淀粉：* 少量淀粉能增强黏合度，防止煎饼散开
*液体比例：* 粉液比例约1:1，调至酸奶状稠度为佳
*煎饼大小：* 不要做得太大，小一点更容易熟透且更脆
*火候控制：* 全程中火，避免外焦内生
*油量充足：* 锅内要有足够的油才能煎出酥脆效果
*趁热食用：* 刚出锅时最脆，放久了会变软

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Cabbage Pancake Recipe

Introduction
Cabbage pancakes are a nutritious and crispy homestyle dish that's perfect for those with gluten allergies. These pancakes feature fresh cabbage as the star ingredient, paired with julienned carrots, cilantro, and shrimp, using rice flour instead of regular flour for a gluten-free and healthier option that delivers a uniquely crispy texture. Fresh from the pan, these pancakes are crispy on the outside and tender inside, with especially crunchy edges. Paired with a steaming bowl of mixed grain porridge, they make for a perfectly balanced and nutritious meal.

Ingredients
Cabbage: 300-400g, julienned
Carrot: 1 medium, julienned
Cilantro: to taste, chopped (optional)
Cooked shrimp: 50-100g, chopped (can substitute with dried shrimp or sea rice)
Egg: 1 large
Rice flour: 200g
Starch (corn or potato): 15g
Water: 150-170ml
Salt: to taste
Five-spice powder: pinch
Dashi powder: 1 teaspoon
Cooking oil: for frying

Instructions
1. *Prep vegetables:* Wash and julienne the cabbage and carrot, chop cilantro, and cut cooked shrimp into small pieces.

2. *Make batter:* In a large bowl, combine rice flour and starch, season with salt, five-spice powder, and dashi powder.

3. *Add liquids:* Crack in the egg and gradually add water while whisking until smooth and lump-free, consistency should be like yogurt.

4. *Combine with vegetables:* Add all prepared vegetables and shrimp to the batter, mix well until every strand is coated.

5. *Pan-fry:* Heat generous amount of oil in a thick pan over medium heat. Ladle one large spoonful of vegetable batter to form small pancakes of moderate thickness.

6. *Flip:* Fry one side for 2-3 minutes until golden brown, flip and continue frying for another 2-3 minutes until both sides are golden and crispy.

7. *Serve:* Best enjoyed immediately while hot and crispy.

Key Tips
*Flour choice:* Must use rice flour, not glutinous rice flour - regular rice flour gives better crispiness
*Add starch:* Small amount of starch improves binding and prevents pancakes from falling apart
*Liquid ratio:* Flour to liquid ratio should be about 1:1, consistency like yogurt
*Size matters:* Don't make them too large - smaller pancakes cook more evenly and stay crispier
*Heat control:* Maintain medium heat throughout to avoid burning outside while inside stays raw
*Adequate oil:* Pan needs sufficient oil to achieve that crispy texture
*Serve immediately:* Best texture when fresh from pan - they soften as they cool


#高丽菜 #煎饼 #无麸质食谱