亚米厨房和风料理代表—大阪烧

今天介绍一款关西料理代表菜—お好み焼き。

其实我也是第一次做，但是以前吃的时候最喜欢的就是大阪烧酱和蛋黄酱混合的酱汁，这是这道和风料理味道的精华。

这是参考下厨房菜谱的材料:大阪烧粉50g，卷心菜150g，鸡蛋一个，水50g，虾仁几颗，培根或者五花肉三条，照烧酱，蛋黄酱，木鱼花，海苔粉适量。

如果没有大阪烧粉，可以用低筋面粉混合山药泥，因为大阪烧粉里面加了山药粉，这样才是大阪烧トロトロ的口感。如果这样做的话水要换成高汤，就是图中那个高汤粉混合水也可以。我虽然用的大阪烧粉，但还是用鸡汤代替水，想让口味更丰富一些。

首先卷心菜切细丝，虾仁切小块

大阪烧粉加入鸡蛋，高汤，一点盐混合成面糊

加入卷心菜和虾仁搅匀变成大阪烧面糊

取小号平底锅把面糊均匀摊在锅里，其实这个挺好定型的大锅也可以只是小锅更方便。

我没有五花肉或者培根了只好切了点想做粉蒸肉的猪腿肉片代替哈哈，出来味道也挺不错的。

中小火煎三四分钟等定型就可以翻面了，翻面个人感觉不是很难，拿两个铲子一起比较保险

怕不熟的话翻了面之后可以盖锅闷一下，出锅表面抹上照烧酱和蛋黄酱

撒上海苔粉和木鱼花就完成啦！这里海苔粉我买不到，我用寿司海苔sheet用食物料理机打碎然后筛到上面的哈哈哈

虽然是第一次做但是真的好好吃！蛋黄酱多一点好吃哦 ！

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