奶油蒜香蛋煎馬鈴薯餅

This recipe is AI-generated. Adjust based on your actual situation.

Shred potato and combine with egg and melted 奶油 for cohesion. Heat 橄欖油 in 平底鍋, spread mixture evenly, and cook until edges crisp then flip for both sides golden. Meanwhile mince 蒜 and combine with 醬油, 糖, 烏醋 and a splash of 水 to create dipping sauce, allowing flavors to meld while pancake finishes.

Difficulty
Cooking Time
8 min

Ingredients

  • 奶油1⅓ 湯匙
  • 蛋60 g (≈ 1 顆)
  • 馬鈴薯180 g (≈ 1 顆)
  • 蒜1 瓣
  • 醬油⅔ 湯匙
  • 糖1¼ 茶匙
  • 烏醋⅓ 湯匙
  • 水⅓ 湯匙
  • 橄欖油⅔ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將馬鈴薯切絲、蛋打散、奶油隔水加熱至融化
  2. 2將馬鈴薯絲、蛋與融化後的奶油混合均勻
  3. 3平底鍋中火熱橄欖油 30 秒，倒入馬鈴薯絲蛋液混合物抹平 45 秒
  4. 4中小火煎至邊緣金黃酥脆後翻面 3 分鐘，繼續煎至兩面金黃
  5. 5蒜切末，與醬油、糖、烏醋、水混合調成沾醬靜置

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