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柴魚汁 Bonito Flakes Fish Sauce

材料:
柴魚片 10公克
水500cc
Dried bonito flakes (katsuobushi) 10 grams
500cc of water

作法:
1.取一湯鍋,加水煮滾後轉小火。
2.在作法1中加入柴魚片,待柴魚片濕透後即關火,浸泡約2分鐘後,再過濾掉柴魚片即可。
1. Heat a pot of water then turn down to low heat after it boils.
2. Put the Bonito fish flakes into the pot from step 1 and turn the heat off. Let the flakes soak for 2 minutes then strain the Bonito flakes back out.

酪梨鮮蝦蛋捲Avocado Shrimp Omelet

材料:
雞蛋 3顆
大草蝦 4尾
酪梨 100公克
3 eggs
4 large shrimp
Avocado 100 grams

調味料:
味醂 15㏄
柴魚汁 40cc
鹽 1/4茶匙
15cc of mirin rice wine
40cc bonito flakes fish sauce
Salt 1/4 teaspoon

作法:
1. 將蛋打散,加入所有調味料均勻調和成蛋液。蝦仁去腸泥燙熟剝殼。酪梨去皮去籽切長條
2. 煎蛋鍋底抹油加熱,倒入適量作法1的蛋液使其均勻佈滿鍋底,用小火慢煎,有氣泡鼓起時用竹筷戳破以防厚蛋有空隙產生。
3. 煎至略凝固時,放入鮮蝦。將前端蛋皮往後對折,推至方鍋前緣。
4. 再倒入適量作法1的蛋液,並用筷子撐起鍋邊蛋捲,讓新加入的蛋汁流入下方確實佈滿整個鍋底,煎至半熟時,鋪上酪梨。再將蛋皮摺起煎熟即可。
1. Scramble the eggs, add all seasonings and whisk evenly into the egg mixture.
Peel the shrimp, removing the visceral waste line. Peel and remove the seed from the avocado and cut into lengthwise strips.
2. Grease the bottom of a heated omelet pan. Pour in a suitable amount of egg mixture to cover the bottom and slowly fry over low heat bursting any bubbles that may form with a chopstick.
3. Fry until slightly congealed then put in the shrimp and fold the egg layer over. Push to the leading edge of the pan.
4. Pour in more egg mixture from step 1 while holding the folded egg upwards with chopsticks and rolling it around so that it covers the bottom of the pan. Fry until partially cooked then cover with avocado slices, fold it over and finish by cooking the folded omelet until it is done.

海苔肉鬆蛋捲Dried Seaweed and Shredded Pork Omelet

材料:
雞蛋 3顆
肉鬆  50公克
海苔 1片
3 eggs
Shredded pork 50 grams
1 sheet of dried seaweed

調味料:
味醂 15㏄
柴魚汁 40cc
鹽 1/4茶匙
15cc mirin rice wine
40cc bonito flakes fish sauce
Salt 1/4 teaspoon

作法:
1. 將蛋打散,加入所有調味料均勻調和成蛋液。海苔對切成兩片。
2. 煎蛋鍋底抹油加熱,倒入適量作法1的蛋液使其均勻佈滿鍋底,用小火慢煎,有氣泡鼓起時用竹筷戳破以防厚蛋有空隙產生。
3. 煎至略凝固時,鋪上一片海苔。將前端蛋皮往後對折,推至方鍋前緣。
4. 再倒入適量作法1的蛋液,並用筷子撐起鍋邊蛋捲,讓新加入的蛋汁流入下方確實佈滿整個鍋底,煎至半熟時,鋪上肉鬆。再將蛋皮摺起。
5.再倒入適量的蛋液,鋪上一片海苔。再將蛋皮摺起煎熟即可。
1. Scramble the eggs and evenly whisk all the seasonings into the egg mixture.
2. Grease the bottom of a heated omelet pan. Pour in a suitable amount of egg mixture to cover the bottom and slowly fry over low heat bursting any bubbles that may form with a chopstick.
3. Fry until slightly solidified then lay in a piece of dried seaweed. Fold the egg over and push it to the leading edge of the pan.
4. Pour in more egg mixture from step 1 while holding the folded egg upwards with chopsticks and roll it around so that it covers the bottom of the pan. Fry until partially cooked then cover with shredded pork, fold it over and push it to the leading edge of the pan.
5. Pour in enough egg mixture to cover the pan bottom, lay in the asparagus pieces, fold the egg over when it has partially solidified and cook the omelet until it is done. That's it.

培根蘆筍蛋捲

材料:
雞蛋 3顆
培根 2片
蘆筍 100公克

調味料:
味醂 15㏄
柴魚汁 40cc
鹽 1/4茶匙

作法:
1. 將蛋打散,加入所有調味料均勻調和成蛋液。培根煎熟。蘆筍燙熟。
2. 煎蛋鍋底抹油加熱,倒入適量作法1的蛋液使其均勻佈滿鍋底,用小火慢煎,有氣泡鼓起時用竹筷戳破以防厚蛋有空隙產生。
3. 煎至略凝固時,放入蘆筍。將前端蛋皮往後對折,推至方鍋前緣。
4. 再倒入適量作法1的蛋液,並用筷子撐起鍋邊蛋捲,讓新加入的蛋汁流入下方確實佈滿整個鍋底,煎至半熟時,鋪上培根。再將蛋皮摺起煎熟即可。

蔥香蟳味棒蛋捲

材料:
雞蛋 3顆
蟹味棒 4條
蔥花 30公克

調味料:
味醂 15㏄
柴魚汁 40cc
鹽 1/4茶匙

作法:
1. 將蛋打散,加入所有調味料均勻調和成蛋液。
2. 煎蛋鍋底抹油加熱,倒入適量作法1的蛋液使其均勻佈滿鍋底,用小火慢煎,有氣泡鼓起時用竹筷戳破以防厚蛋有空隙產生。
3. 煎至略凝固時,放入蟹味棒。將前端蛋皮往後對折,推至方鍋前緣。
4. 再倒入適量作法1的蛋液,並用筷子撐起鍋邊蛋捲,讓新倒入的蛋汁流入下方確實佈滿整個鍋底,煎至半熟時,鋪上蔥花。再將蛋皮摺起煎熟即可。
上線時間:2016/12/23
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