賽螃蟹 （Stir Fried Egg Whites）
簡介： 煮蛋白時不宜太大火，否則蛋白不夠嫩滑。
材料： 蛋白-------------------8個
egg whites 8
生粉-------------------2茶匙
caltrop starch 2 tsp
花奶-------------------2茶匙
evaporated milk 2 tsp
鹽及紅醋---------------各少許
salt, red vinegar little/e
蛋黃-------------------1個
egg yolk 1
生菜-------------------1個
lettuce 1
獻汁(Sauce)--
上湯、鹽及生粉各適量
stock, salt, caltrop starch little/e
製法： 1. 蛋白打至起泡，加入 2 茶匙生粉水、花奶，再打至起泡。
Whisk egg whites until bubbles appear. Add 2 tsp of caltrop starch solution and evaporated milk. Whisk again until more bubbles appear.
2. 熱鑊下 2 碗油，調至中火，油至微滾徐徐注入蛋漿，邊倒邊攪拌成蛋花狀。
Heat wok and add 2 bowls of oil. Reduce to medium heat. Heat oil and add whisked egg gradually and keep stirring.
3. 盛起蛋花，瀝乾油分，用熱水略沖。
Remove egg whites and drain.
4. 把上湯倒入熱鑊中，下半茶匙鹽、2 湯匙生粉，拌勻。加入蛋花，略炒，將蛋花微微壓碎上碟。
Pour stock into heated wok. Add 1/2 tsp of salt and 2 tbsp of caltrop starch and mix well. Add egg whites and stir for a while. Press egg whites slightly and dish up.
5. 蛋花碎鋪在生菜上，蛋黃放於蛋白中央，淋上紅醋，拌勻即可品嚐。
Place egg whites onto lettuce. Put egg yolk in the center of egg whites. Pour red vinegar over egg whites and egg yolk. Mix well and serve. |
發表於 2006-7-28 08:57 AM
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發表於 2006-7-28 09:31 AM
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