蚵仔煎
Med
台灣著名街頭小食，鮮蚵包喺香脆又帶韌勁嘅粉漿入面，配埋雞蛋同新鮮蔬菜，最後淋上鹹甜味噌辣醬，好味到不得了。
Cooking Steps
11
STEP 1 OF 11
調製味噌醬
USES
味噌, (for sauce) dissolved in water (0.5 湯匙)·水, (for sauce) (50 毫升)
YouTube吳秉承 承味饌廚房
Open on YouTube ↗喺碗入面將水同味噌拌勻，攪到味噌完全溶化為止。
STEP 2 OF 11
煮味噌辣醬
USES
台式甜辣醬, (for sauce) stir over low heat (3 湯匙)·白糖, (for sauce) dissolve slowly (0.5 湯匙)
YouTube吳秉承 承味饌廚房
Open on YouTube ↗用細火熱鑊，落糖炒至溶化，再加入甜辣醬煮到微滾即可。
STEP 3 OF 11
調粉漿
USES
地瓜粉, mixed into batter (10 湯匙)·木薯粉, mixed into batter (3 湯匙)·鹽 (0.5 茶匙)
YouTube吳秉承 承味饌廚房
Open on YouTube ↗喺大碗入面將番薯粉、木薯粉同鹽混合，攪勻備用。
STEP 5 OF 11
加韭菜落粉漿
USES
韭菜, finely minced (10 克)
YouTube吳秉承 承味饌廚房
Open on YouTube ↗將切碎嘅韭菜拌入粉漿入面，攪勻至平均分佈。
STEP 8 OF 11
加蠔同粉漿
USES
蠔仔 (要煮熟), drained, patted dry (200 克)
YouTube吳秉承 承味饌廚房
Open on YouTube ↗喺粉漿面放上蠔，再淋少少粉漿喺蠔面，然後喺鑊邊加少少油。
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