簡單又吸睛的菜式！餐廳食好貴，自己煮抵好多🙂↕️不用$30就整到！好適合冬至大餐煮🥰大家可以按口味加瑤柱或者白身魚肉！
每次post這個食譜，好多人都問剩下的蛋黃怎麼辦！最近發現可以先炒蛋黃墊底，再炒蛋白鋪上去🤓這個方法是從大家回圖學的，實在太聰明❤️🔥
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🤍簡易賽螃蟹📝食譜
烹調時間⏱20分鐘
🔸材料🔸
雞蛋 5-6隻
牛奶 100ml
幼鹽 1/4茶匙
西蘭花 1棵
生食用蛋黃 1個 (可省略)
鎮江香醋 1茶匙
🔹做法🔹
- 西蘭花切件，莖部切片，用鹽水浸15分鐘，洗淨備用；蛋白、牛奶和幼鹽混合；蛋黃分開拌勻
- 大鍋燒熱水，加入半茶匙鹽，放入西蘭花煮熟；鋪上大碟圍圈，莖部放中間
- 平底鍋下油，中火燒熱後轉小火，先下蛋黃液，拌炒至凝固後鋪上大碟；再炒蛋白鋪上蛋黃，中間壓凹洞，放上生蛋黃，伴鎮江香醋食用
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
5-6 eggs
100ml milk
1/4 teaspoon salt
1 broccoli
1 raw egg yolk
1 tsp Zhenjiang vinegar
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Cut the broccoli into pieces and slice the stems. Soak in saltwater for 15 mins, rinse and set aside. Mix egg whites, milk, and a pinch of salt; whisk egg yolks separately.
- Boil water in large pot, add half a tsp of salt, cook the broccoli until tender; arrange on a plate with the stems in the center.
- Heat oil in a skillet over medium heat, then reduce to low. First, add the egg yolk mixture and stir until set, then place on the plate. Next, stir-fry the egg whites and layer them over the yolks, creating a depression in the center. Add a raw egg yolk on top and serve with Zhenjiang vinegar.
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🎉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 )
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🌟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✨
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