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蔬菜煨蛋

作法: 在鍋中置入450毫升的水、醋、鹽,加熱至沸騰 一次打一顆蛋到小碗或杯中,緩緩地沿著鍋緣把蛋倒進鍋中,蛋白會在水中散開,因此以湯匙輕輕的推回蛋黃處。 蛋煮3分鐘,待它仍柔軟時從水中撈起。 把蛋分別放在裝乘的碗中,小黃瓜與山藥切成5mm大小,撒在蛋上。 放進一些芥末,要吃時淋上醬油。 成品: 可以用不同的蔬菜實驗這道菜,例如番茄切丁和煮過的切片秋葵。 Poached eggs with vegetables What You Need For two servings Eggs · 2 Vinegar · 1tbsp Salt · 1tsp Cucumber · 1/2 Nagaimo (A Japanese potato you can eat raw.) · 30g Mustard · little Soya sauce · little What You Do Put 450ml water, the vinegar and salt in a pot and bring to boil. Break one egg at a time into a small bowl or in a cup. Gently slide the egg into the boiling water from the edge of the pot. The egg white will spread out in the water, so push gently back towards the egg yolk with a spoon. Boil the eggs for 3 minutes, removing from the water when soft-cooked. Put each egg in a serving bowl, cut the cucumber and nagaimo into 5mm cubes and sprinkle on top. Add a little mustard and serve with the soy sauce. What You Get Experiment with different vegetables, such as cubes of tomato and boiled and sliced okra.
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