材料: 鱆魚（八爪魚） 100克 蓮藕 180克 粟粉 4茶匙 麻油 2茶匙 紅薑碎 1湯匙 Ingredients Octopus 100g Lotus root 180g Corn flour 4 tsp Sesame oil 2 tsp Chopped red ginger 1tbsp
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^調味: 汁料 美極鮮醬油 2茶匙 白醋 3茶匙 Sauce MAGGI Seasoning 2 tsp White vinegar 3 tsp-{9d$[5SM1N}Msdq
備註: 份量2 - 4人 Serves 2-4 小貼士 Tips 以美極鮮醬油加入白醋混合，味道會變得較日式，配此菜式同吃，味道極佳。 Combining MAGGI Seasoning with white vinegar lends a Japanese flavour to this dish. Tastes great.
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bo`:k)G7A做法: 簡介 :1. 鱆魚用熱水烚至半熟，切成1厘米厚塊狀。烚熟蓮藕印乾水分，切碎搗成泥狀。 2. 蓮藕茸加入鱆魚、紅薑碎及粟粉拌勻。 3. 下麻油燒熱鑊，下1湯匙鱆魚蓮藕粉漿，壓成大小適中鱆魚蓮藕餅，煎至兩面金黃熄火。 4. 拌勻汁料，淋在鱆魚蓮藕餅上即成。vH
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1. Scald octopus in hot water until half done. Cut into 1cm thick slices. Scald lotus root in hot water until done. Pat dry. Mash it. 2. Combine mashed lotus root with octopus, chopped red ginger and corn flour. 3. Heat sesame oil in pan. Add 1 tbsp octopus lotus root batter. Press into patty of the right size. Pan-fry until both sides have turned golden brown. Turn off heat. 4. Mix well sauce ingredients. Pour over octopus lotus root patties. Sprinkle red ginger on top.