【葱虾松饼】
by 毛毛妈
提到松饼，大多都是甜味的。过去做过柠香奇雅子松饼和蓝莓松饼，都很受欢迎。趁着毛毛放春假回家，今天做的这款葱虾松饼，不仅味美，减少用油，相对更健康些，他也非常喜欢。如果爱吃辣的，再配点辣椒酱，绝美。
用料:
1：葱一根，冰冻中号白虾10个；
2：中筋面粉1杯（160克）；
3：1又1/3茶匙（6克）泡打粉，盐3/4茶匙；
4：大鸡蛋2只；
5：水2/3杯（160克）；
其他：
6：玉米油1茶匙。
以上材料做6个中号松饼。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、葱剥去老叶洗净沥水切细粒（图1）待用。冰冻虾放入半池冷水中解冻，去壳去肠泥洗净。切细小的丁待用（图2）。
2、将所有2料和3料放一盆里（图3）充分拌匀待用。另取一盆，放入4料的鸡蛋（图4）及5料的水，用电动搅拌器高速打半分钟（图5）至均匀。
3、接着放入葱花和切成细粒度虾（图6）再打匀。然后放入充分拌匀的面粉，泡打粉和盐（图7），用搅拌器低速打匀（半分钟）成面糊（图8）。静置10分钟。
4、不粘锅置炉上开中火，加1/2茶匙油，用纸巾将油涂匀整个锅底，等锅热放入1/4杯的松饼面糊（图9）。等大约2-3分钟煎黄一面，小心用锅铲翻转（图10），煎黄另一面即可（大约1-2分钟）。重复步骤4煎好剩下的面糊。
5、盛出，喜欢辣的可以配些辣椒精，味道绝赞，松软鲜香可口
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