大阪烧 okonomiyaki
大阪烧 okonomiyaki是道家常菜，核心用料是面粉、水，再配上虾仁、包菜叶大片、葱。按食养的说法，葱味甘性平；面粉味甘性平。
食材
步骤
- Chop the cabbages and spring onions into small pieces. Mix flour with water in a big bowl.
- Beat the eggs. Stir eggs, shrimp, green onions and cabbages in the batter.
- Heat oil on a griddle, or a pan. Fry the pork belly slices for 30 seconds and turn them upside down.
- Pour the batter into the pan to cover the pork belly slices. Press down the batter to make a griddle cake that’s about 1.25 cm thick.
- Cover the pan and cook till the bottom of the cake is golden brown (about 5 minutes). Flip the cake for another 5 minutes with cover on.
- Move the pancake to a serving plate and spread Okonomi sauce on top. Add the mayonnaise, bonito flakes and seaweed flakes to your liking.
适合什么人吃
烹饪难点
配料比例要准（按配方称量），注意火候和调味时机（盐/醋多最后放），第一次做建议减量试做
小常识
家庭烹饪配比与称量：从和面到调味的通用法则
做饭最常被忽视却最能决定成败的就是配比与称量。先讲称量：家庭没有秤时可用统一量具换算——一般面粉1平杯≈120克、水1杯≈240毫升、液体酱油1汤匙≈15毫升、盐1茶匙≈5克；电子秤最准，配比尽量以重量计。和面水比：面粉与水约2:1（500克面粉配250毫升水），冷水面偏硬220-240毫升、温水面240-260毫升、发面260-280毫升加酵母糖。液体饮汁比：豆浆干豆:水约1:10、大米豆浆米:水2:1、米浆1:8。咸甜酸平衡：红烧汁生抽:老抽≈3:1、糖醋汁糖:醋≈1:1、腌料盐糖1:1；宁淡勿咸，出锅前再补。火候与调味通用原则：调味分两次（中途定味、出锅前补缺），盐后放防肉柴，糖提鲜中和咸，醋去腥增香最后淋；液体多的菜大火收汁、液体少的菜小火入味。记住一条：配比准、称量稳，味道才稳。
想按体质定制食谱？下载「悦食」App，扫码即装。下载 App