[問題] 傳統早餐店的蒜頭醬油配比?
一直對小時候家裡附近吃的手揉麵糰嫩Q蛋餅回味無窮
負責煎盤的師傅手邊有個鍋子裡放著好幾顆浸著油的柔軟生麵糰
有人點的時候就隨手撈一球桿平成皮放入鐵盤油煎
油軟的生麵糰Q到一桿就會彈縮回來一點,所以師傅都相當快速的四面桿平下鍋
那個帶著麵粉香氣的味道和口感好久沒吃到了...
搭配蒜頭辣椒醬油和蒜泥油膏更是對味
我是不敢肖想自己能做出那樣軟Q的生麵糰,
不過想做做看沾什麼都好吃的蒜頭醬油
我有試著配了幾次,但如果只是蒜頭切碎丟入醬油或油膏裡好像都死鹹阿
請問有人知道正確配比是什麼嗎?
(題外話:有人知道哪裡還賣這種傳統蛋餅嗎?)
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