Page 5 - 資訊二孝 第二組

日本-大阪燒

Japan - osaka burns

Production Method 製作方法

1.Water or Chai Chai Sauce Mixed with 1.水或柴魚高湯混合低筋麵粉。（注意水份多寡，麵粉

low gluten flour. 和水的比例約1.5:1。）

2. Prepare shredded cabbage, add eggs, 2.準備切碎的高麗菜、加上雞蛋、山藥（山芋）泥、蝦
yam (potato) mud, shrimp, fried flowers 皮、炸麵花等攪拌。

and other stir. 3.將麵糊放在加熱了的鐵板上面，整理成直徑25cm，厚

3. The batter on the heated iron plate 度2.5cm左右的圓形。
4.將薄豬肉片放在煎餅上。
above, finishing into a diameter of 25cm,
thickness of about 2.5cm round. 5.如果兩面都燒成黃褐色，就降低火溫，塗上調味汁。

4. Place the pork slices on the pancake 6.撒上柴魚片、青海苔。
5. If both sides are fired into the 7.縱橫切塊，完成。在完成的煎餅表面上按照愛好塗上

brown, to reduce the fire temperature, 蛋黃醬。

coated with sauce.

6. Sprinkle with firewood pieces,
Qinghai moss.

7. Cut and cut. In the finished pancake

on the surface according to the hobby
painted mayonnaise.