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一生實用的打蛋技巧

楊桃文化・2016/12/23

關鍵祕訣一：先勾芡再加蛋液，才能勾出漂亮的蛋絲。 關鍵祕訣二：勾芡完要先熄火才能打入蛋液。 Key Tip 1: Thickening the mixture with cornstarch first brings out lovely, silky shreds of egg. Key Tip 2: After thickening the mixture with cornstarch, turn off the heat before pouring in the egg mixture. 材料 玉米醬 1罐（418公克） 玉米粒 150公克 洋蔥丁 100公克 雞蛋 2顆 Ingredients Creamed corn 1 can (418 grams) Corn kernels 150 grams Diced bulb onion 100 grams 2 eggs 調味料 A 水 800cc 無鹽奶油 1大匙（15公克） 鹽 1茶匙 B 太白粉水 2大匙 水2大匙 Seasonings A Water 800cc Unsalted butter 1 tablespoon (15 grams) Salt 1 teaspoon B Cornstarch 2 tablespoons Water 2 tablespoons 作法 1. 熱鍋，放入奶油和洋蔥丁，以小火炒香，加入水800cc、玉米醬和玉米粒煮滾，再加入鹽煮勻。 2. 太白粉2大匙和水2大匙調勻成太白粉水。 3. 關小火，慢慢倒入太白粉水，一邊倒入一邊攪拌均勻，煮滾關火。 4. 雞蛋打散，邊倒入鍋中邊攪拌成細蛋絲即可。 Preparation Method: 1. Heat up a frying pan, add butter and diced onions and saute over low heat. Add 800cc of water, corn kernels, creamed corn and bring to a boil, then add salt, stirring evenly while it cooks. 2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water and mix thoroughly. 3. Turn heat down to low and slowly pour in the cornstarch and water and stirring it in evenly. Turn up the heat and bring to a boil. 4. Scramble the eggs and pour into the pan while stirring so that they form silky shreds of egg and that's it.