每次去大排檔必點菜式❤️🔥超級香囗，配冰凍啤酒一流！昨天煮完太好吃要馬上出post😝
做法好簡單！最難反而是斬粟米😂秘訣是用滾水煮粟米，令粟米芯變淋再切，會易切好多😎今次用了包裝鹹蛋黃，方便又不怕用剩蛋白🫶🏻同場加映餐廳版本！我覺得賣相要相似，鹹蛋黃不要壓得太碎！平時我多數會煮多次才出post，不過今次短期內不會再煮了，實在太邪惡🤣最緊要食譜是好吃的🥹🫶🏻
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💛黃金椒鹽粟米📝食譜
烹調時間⏱20分鐘
🔸材料🔸
粟米 2條
牛油 30g
鹹蛋黃 5隻
玫瑰露酒 1茶匙
椒鹽 約半茶匙
🔹做法🔹
- 鹹蛋黃淋上玫瑰露酒去腥，蒸10分鐘；用叉壓碎備用
- 粟米折開一半，放入滾水煮8分鐘，合蓋熄火焗5分鐘
- 粟米先斬頭尾確保平坦；打直放穩，菜刀插入粟米，雙手將刀向下壓，切半
- 粟米印乾水份，拍上生粉；用半煎炸方式煮熟，盛起備用
- 下牛油煮溶，加入鹹蛋黃碎小火拌炒至起泡，加入倒入椒鹽和粟米拌炒均勻即成；上碟後可撒上額外椒鹽
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Corn 2 px
Butter 30g
Salted egg yolks 5 px
Rose wine 1 tsp
Pepper salt ~ 1/2 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate salted egg yolks in rose wine to remove odor, steam for 10 mins; crush with fork.
- Boil corn halves for 8 mins, cover and simmer for 5 mins.
- Trim ends of corn for flatness; cut in half vertically.
- Pat dry corn, coat with cornstarch; pan-fry until cooked, set aside.
- Melt butter, add crushed egg yolks, stir-fry until foamy. Add pepper salt and corn, stir-fry. Serve with extra pepper salt on top.
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