星期二, 7月 15, 2008

食譜: 通少三色蛋 (3 colors steamed egg)


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今日返工仍舊好眼瞓呀, 如果有日有隻健康飲品, 飲完唔眼瞓就好啦, 真係好辛苦呀

我公司有個女同事,

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竟然將衛生巾掉落toliet, 搞到塞左呀, 真係好離譜呀, 真係難以想像我公司有啲咁嘅同事, 真係超低能, 勁搞笑呀

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今日哩個餸, 主要係清理我先前整黃金蝦嘅蛋白, 所以我哩個三色蛋, 其實係無鹹蛋黃呀

我見有啲食譜, 都會叫你將鹹蛋未煮熟前, 就發勻撈入蛋漿

但我, 就會叫你蒸熟個鹹蛋, 切粒同皮蛋撈入蛋漿,

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因為整熟先撈更能顯出佢鹹蛋香味同口感(沙沙地)

鹹蛋皮蛋本身都已經夠晒鹹, 所以我唔建議你地用雞湯, 以免畫蛇添足, 蓋過晒啲各種蛋香, 如果真係唔夠鹹, 蒸完落少少生抽啦

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記得啦, 水蛋唔好大火, 唔好蒸太耐, 咁就可以光滑如鏡啦, 哈哈

正所謂: 惹味光滑三色蛋, 好味方便又簡單


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 35分鐘左右

tonytsang and kareny recipy
1- 大蛋3隻左右, 發勻 (3 large egg, blended)
tonytsang and kareny recipy
2- 水, 2個蛋殼半  (2 +1/2 egg shell of water)
tonytsang and kareny recipy
3- 鮮奶(或花奶)半殼 (1/2 egg shell of milk)
tonytsang and kareny recipy
4- 鹹蛋2隻 (2 salty eggs)
tonytsang and kareny recipy
5- 皮蛋2隻 (2 preserved eggs)
tonytsang and kareny recipy
6- 青蔥2條, 切粒 (2 green onions, chopped)

tonytsang and kareny recipy
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 先蒸熟皮蛋, 鹹蛋, 去殼, 切粒, 放入碟中, 蛋漿混入鮮奶和水, 倒入碟內, 待泡盡去(圖1), 包上保鮮紙
tonytsang and kareny recipy

2- 
鑊內注入清水, 待水一滾, 轉慢火, 蛋漿放入蓋上蓋, 隔水蒸8-10分鐘, (圖2), 灑上蔥花, 麻油, 生抽即可

1- Cook the preserved and salty egg.  Remove the shell and cut it into pieces.  Put on the dish.  Mix the egg, water, milk together and pour into a dish as well(fig.1).  Wait until all the bubbles disappear.  Wrap it up with a plastic paper.
tonytsang and kareny recipy 
 
2- Heat the pan with water over high heat.  Once the water is boiled, reduce the heat to low.  Put the dish over a rack in the pan and close the lid (fig.2).  Let it steam for 8-10 minutes.  Add the green onion, sesame oil and soya and serve in hot.tonytsang and kareny recipy


1- 蛋要先透一透讓泡泡散去, 或用湯匙除去
tonytsang and kareny recipy
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2- 火力要慢不要快, 否則表面就不會光滑了
tonytsang and kareny recipy
3- 加奶會令蛋更滑, 水可以用雞湯代替
tonytsang and kareny recipy
4- 中途, 可輕輕搖動碟子, 如果沒有蛋漿流動, 即已經7-8成熟了, 不要再蒸太耐了
tonytsang and kareny recipy

1- To make a smooth surface, let the bubble disappear or remove it with a spoon after blending the egg
tonytsang and kareny recipy
2- It is better to steam the egg over low heat than high heat.
tonytsang and kareny recipy
3- Milk can soften the cooked egg.  You can also replace the water with chicken broth to enhance its taste
tonytsang and kareny recipy
4- You can shake a bit the dish during steaming.  Stop steam the egg if it turns hard.

tonytsang and kareny recipy

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