·紫菜脆饼·
材料：
A）
日本紫菜 1包
冷藏薄饼皮 1包（买现成）
薯粉 100克
香菇粉 1汤匙
胡椒粉 1茶匙
冷水 100毫升
热水 1碗
做法：
1. 薯粉先用少许冷水开均匀，再冲热水成浆糊状，加入香菇粉和胡椒粉用筷子搅拌均匀。
2. 用扫子沾适量浆糊涂在薄饼皮上，贴一片紫菜在上面。
3. 待半乾后，用剪刀剪成长形状或三角形，放在太阳底下晒干。
4. 锅里烧热油，以小火将紫菜薄饼皮炸至香脆，沥干油后即可享用。
· Seaweed Crispy Chips ·
Ingredients:
A)
1 pkt Japanese seaweed
1 pkt frozen spring roll sheet (buy made-ready)
100 g tapioca flour
1 tbsp mushroom seasoning
1 tsp pepper
100 ml cold water
250 ml hot boiling water
Method:
1. Mix well tapioca flour with cold water, then pour in hot boiling water stir well till form starch paste, add in mushroom seasoning and pepper stir well with chopsticks.
2. Use baking brush dig into starch paste method 1 and brush it on spring roll sheet, then paste a piece of seaweed on top of brushed spring roll sheet.
3. After dry, use scissor cut method 2 to rectangle shape or triangle shape, then arrange seaweed chips dry under the sun.
4. Heat up cooking oil in the wok, deep fry seaweed chips under low heat till golden brown and crispy, dish out and drain up oil, keep in the container. Enjoy it.
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