食品成份
粉包：樹薯澱粉、玉米澱粉、馬鈴薯澱粉、麵粉、鹽 醬包：水、海山醬[水、轉化液糖(蔗糖、水)、食鹽、黃豆(非基因改造)、粘稠劑(玉米糖膠、乙醯化己二酸二澱粉)、穀物釀造醋、辣椒、水性辣椒紅(聚山梨醇酐脂肪酸酯八十、紅椒色素)、酵母抽出物、防腐劑(己二烯酸鉀)、甜辣醬[轉化液糖(蔗糖、水)、水、食鹽、辣椒醬(辣椒、鹽水)、番茄糊、粘稠劑(乙醯化己二酸二澱粉)、調味劑(DL-蘋果酸)、防腐劑(己二烯酸鉀)]、調味粉(糖、鹽、樹薯澱粉、胡椒粉)、番茄醬(番茄、水、檸檬酸)、醬油(水、黑豆、海鹽、冰糖、甘草片、焦糖色素)、防腐劑(己二烯酸鉀) Flour packet: cassava starch, corn starch, potato starch, flour, saltSauce package: water, Haishan sauce [water, inverted sugar (sucrose, water), salt, soybeans (not genetically modified), thickener (corn gum, acetylated distarch adipate), grain brewing vinegar, Chili pepper, water-based capsanthin (polysorbate fatty acid ester, red pepper pigment), yeast extract, preservative (potassium hexadienoate), sweet chili sauce [conversion liquid sugar (sucrose, water), water, salt, chili sauce (pepper, salt water), tomato paste, thickening agent (acetylated distarch adipate), flavoring agent (DL-malic acid), preservative (potassium hexadienoate)], seasoning powder (sugar, salt, tapioca starch , pepper), tomato paste (tomato, water, citric acid), soy sauce (water, black beans, sea salt, rock sugar, licorice slices, caramel coloring), preservative (potassium hexadienoate)
使用/製作方法
●內附特調醬汁，不需額外買醬●操作簡單便利，4分鐘上菜●可製作3片海鮮煎●可依個人喜好加入蚵仔、蝦仁、蛋、蔬菜蚵仔煎作法:1.50公克粉+125公克水調和均勻成漿。2.平底鍋先以中火預熱後,加1大匙沙拉油,放入新鮮蚵仔約10~12顆煎至7分熟。3.再倒入步驟1的粉漿,將粉漿平均成圓形,等邊緣煎成約金黃色酥皮狀。4.再加入蛋及入青菜 ,待青菜熟後翻面,再煎約2分鐘即可。5.打開醬包,淋在蚵仔煎上即可。*海鮮配料及青菜皆可隨個人喜好更換
