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「素食」0失败纯素低卡大阪烧!卷心菜最爱的吃法 |【Vegan】Okonomiyaki (Savory Japanese Pancake)with Homemade Mayo

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Okonomiyaki is a knid of Japanese vegetable pancake. In winter, the cabbage is really delicious. It is time to make Okonomiyaki at home. I forked king oyster mushroom, and sautéed it to retain the texture. With the addition of homemade Okonomiyaki sauce, you can finish the whole plate.
大阪烧是一种日式蔬菜煎饼,非常受大众喜欢,在冬天卷心菜特别美味的时候最适合做了,这个纯素版本是我经常在做的,用叉子处理杏鲍菇保留纤维炒香后特别棒,配上自制的大阪烧酱真的不知不觉就能吃一盘儿

Ingredients/材料:
卷心菜 150g Cabbage
山药泥 65g Yam Puree
中筋面粉 45g AP Flour
生鹰嘴豆粉 20g Raw Chickpea Flour
蔬菜高汤或水 80g Water or Vegetable Broth
盐和黑胡椒适量 Salt and Black Pepper

大阪烧酱/Okonomiyaki Sauce:

番茄酱 1大匙 1 Tbsp Ketchup
生抽 1大匙 1 Tsp Soy Sauce
老抽 1小匙 1 Tsp Dark Soy Sauce
姜泥 5g Ginger Puree
清水 80ml Water
水淀粉 2大匙 2Tbsp Water Slurry
枫糖浆 1大匙 1 Tbsp Maple Syrup
白胡椒粉 1/2小匙 1/2 Tsp White Pepper Powder
米醋 1小匙 1 Tsp Rice Vinegar
海盐 适量 Sea Salt

素美乃滋/Vegan Mayonnaise:
内酯豆腐 150g Silken Tofu
枫糖浆 2小匙 2Tsp Maple Syrup
苹果醋 1小匙 1 Tsp Apple Vinegar
柠檬汁1大匙 1 Tbsp Lemon Juice
粗粒芥末酱 2小匙 2 Tsp Coarse Mustard
山茶油 4大匙 4 Tbsp Tea Tree Oil
海盐 1/4小匙 1/4 Tsp Sea Salt
黑胡椒1/4小匙 1/4 Tsp Black Pepper

做法:加入料理机打成顺滑状即可
Method: Add everything into blender and beat until smooth.

Tips:下锅后不要按压,这是大阪烧松软的秘诀
Tips: Do not press after pouring the vegetable mix into the pot. This is the secret of soft Okonomiyaki

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