♡香酥蔬菜饼 Cucur Sayur♡

冰箱还剩下一些韭菜和豆芽，
快手快脚，做了宝贝们的下午茶*香酥蔬菜饼*，
好香好脆，咔嚓咔嚓吃停不了口~

材料：
豆芽 1饭碗，去尾洗净
韭菜 1把，洗净切段
大葱 1大个，切丝
红萝卜 1小节，切丝
(蔬菜种类和份量可依自己的喜好自行调整）

面糊材料：
合隆厨师粉 半包（约130克）

盐 1茶匙
水适量
食油 5大匙

做法：
1.先把合隆粉，盐和食油拌匀，再加入适量的水，拌匀待用。
2.把全部蔬菜倒入面糊中，充分拌匀。
3.准备一个小锅，倒入油（油量要多点) ，待油够热后用汤匙舀入蔬菜面糊，以中小火炸至两面酥脆金黄色，即可捞起，沥干油份后即可上碟。

Cucur Sayur
Ingredients：
a bowl of bean sprouts
a handful of ku chai (leek), cut into section
1 big onion, sliced
1/2 carrot, shreded
(You can use any others of vegetable that you like)

batter ingredients:
130g (half packet) Hup Loong cook's frying powder
1 teaspoon salt
water to add
5 tablespoon cooking oil

Steps:
1. Mix the frying powder with salt and oil, following with water until the batter smooth.
2. Add in all the vegetables and mix well.
3. Using a small pot, preheat the oil (the level of oil must be able to cover the batter), spoon the batter into the pot and fry it until golden colour and crunchy.