ls591101 2008-12-14 16:42
型男厨房----金针鸡蛋饼[7P]
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[font=宋体][size=4][color=blue]烹制方法(三人份)
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材料:干金针菜(50克)、鸡蛋(6只)、葱花(半汤匙)
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调料:油(5汤匙)、盐(1/4汤匙)、鸡粉(1/3汤匙)#~-q/[.U/j
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[font=宋体][size=4][color=blue]1 金针菜用清水泡软,摘去老梗洗净,挤干水后切成末,放入大碗内。[/color][/size][/font]
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[font=宋体][size=4][color=blue]2 打入鸡蛋,加入1/4汤匙盐、1/3汤匙鸡粉,用筷子搅打均匀成蛋液备用。[/color][/size][/font]
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[font=宋体][size=4][color=blue]3 旺火烧热干锅,加入5汤匙油烧热,倒入蛋液后,快速兜锅摊成饼状。[/color][/size][/font]pF2bn3] LP+e1r
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[font=宋体][size=4][color=blue]4 改小火煎至蛋液底部凝固,翻面煎至双面呈金黄色。[/color][/size][/font] 2^?2M;yE
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[font=宋体][size=4][color=blue]5 盛起鸡蛋饼置于砧板上,用刀对切成八块。[/color][/size][/font] |$v-~Y.i'H#V2{+E}|6s
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[font=宋体][size=4][color=blue]6 将鸡蛋饼排放于碟中,洒入葱花,即可上桌。[/color][/size][/font] x"@9~ \8`5LT
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1、金针菜,又叫黄花菜,金针菜多为黄黑色,有弹性和清香味,因为干制品放的时间一长,颜色会变黑。
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2、应避免购买黄灿灿、色泽诱人的金针菜,这些金针菜多数被硫磺泡过,有刺鼻的硫磺味,吃起来有酸味,不宜选购。
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3、用热水泡发的金针菜,会失去爽脆鲜美之味,应用冷水泡发切丁,可使煎成的蛋饼有脆嫩的口感。s'S
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4、煎蛋饼宜用平底锅,用普通炒锅有技巧:一蛋液下锅后要迅速兜锅摊平;二改小火慢煎至蛋液底部凝固再翻面煎;三铲子要抹油,不时轻铲蛋饼底部以免烧焦。hT"~
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yuzz320 2008-12-14 20:58
楼主真是下的厨房出的厅堂呀,人的卖相好,手艺也不错吗