零失敗一定成功！啱啱開始煮飯，每次整溏心蛋都好大壓力😶🌫️因為剝殼成日整到爛哂！試過無數次，終於掌握到技巧😚大家跟住做都一定成功❤️🔥Btw為咗拍片刺孔大力咗，所以個底有啲怪🤣
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
🧡日式醬油溏心蛋📝食譜
烹調時間⏱30分鐘
🔸材料🔸
日本生食用雞蛋 4-6隻
日式醬油 50ml
味醂 40ml
料理酒 30ml
水 100ml
鰹魚粉 1湯匙 (可省略)
砂糖 10g
🔹材料🔹
- 雞蛋放室溫30分鐘，底部刺孔備用
- 大鍋加入清水，大火煮滾，放入雞蛋煮6分鐘，全程用最大火煮；頭1分鐘用匙羹攪拌，令蛋黃置中
- 撈起立即浸冰水，按壓雞蛋底部穿孔位置，令冷水流入蛋殼內，由穿孔位置開始剝殼
- 預備醬汁: 清酒大火煮滾1分鐘令酒精蒸發，加入其餘材料；小火煮至砂糖溶化，熄火放涼
- 雞蛋容器底部鋪上廚房紙，倒入醬汁，放入雞蛋；再蓋上廚房紙，放雪櫃浸一晚即成
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
4-6 Japanese raw eggs
50ml Japanese soy sauce
40ml mirin
30ml cooking sake
100ml water
1 tbsp bonito powder (optional)
10g sugar
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Let eggs sit at room temperature for 30 mins. Pierce a small hole at the bottom of each.
- Boil water in a large pot. Add eggs and boil for 6 mins, stirring gently for the first minute.
- Transfer eggs to ice water, pressing the pierced hole to let in water. Peel from the hole.
- For the marinade, boil cooking sake briefly, then add remaining ingredients and simmer until sugar dissolves. Cool completely.
- Line an egg container with kitchen paper, add marinade, and place peeled eggs inside. Cover with paper, refrigerate, and marinate overnight.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_日式料理