2分鐘進入蛋包飯的最高境界-半熟、流湯、熱呼呼

by Twelve
2019.03.03 09:46AM
1219
Curry, Breakfast, Vegetarian cuisine, Recipe, Food, Vegetarianism, La Quinta Inns & Suites, , breakfast, Dish, Food, Cuisine, Ingredient, Curry, Meal, Gravy, Produce, Recipe, Breakfast

天冷的夜晚莫過於來頓溫暖人心味道又濃郁的料理,今天教大家的是利用冰箱常備食物-雞蛋,掌握蛋白質遇熱凝結的技巧,將固體與液體玩弄與股掌之間,就有一頓切開還會流湯的蛋包飯了。
關鍵一:油夠多、溫度夠高-為了香滑的口感和好控製的流程。

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關鍵二:不停的攪動-把空氣打入組織中,凝固時才會澎鬆

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關鍵三:讓蛋包跳動的翻鍋技巧-為了讓蛋包外面比裡面先熟,翻鍋可以讓蛋在鍋裡滾一圈成形。最容易失敗也是這一段

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最後放在飯上就是「開心秀」了

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加上事先熬煮好的醬汁~都快升天啦~~~

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