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Saturday, 8 February 2014

太公廚房 - 懶人煮花雕醉蛋大法


醉蛋睇落好似好勁,但其實係好易整架...用我呢個懶人煮法

材料:
雞蛋X隻 (你想食幾多咪幾多囉)
花雕一大樽 (你買定一大樽, 用唔晒吹晒佢都好)
雞湯適量 (屋企有雞粉就用雞粉開, 冇雞粉, 我估生抽都得 XD)
杞子幾粒, 菊花幾粒 (扮冇咁HEA, 好似好勁咁之用)

做法:
1. 首先煮蛋, 溏心蛋, 煲滾煲水, 放蛋(放果下我係熄一熄火的, 費時佢爆) 入去煮3分鐘, 熄火再蓋蓋焗2分半-3分 (因為我求其用個湯殼攞佢地出黎, 要兩個兩個咁拎, 咁我2分半就開始撈蛋, 3分鐘時撈晒~!!!); 撈出黎後, 浸落凍水, 過一陣剝殼. (要小心, 好似我咁粗魯就挺剝爛晒d蛋~!)

2. 煲水時可以煮埋個湯, 好簡單, 將雞粉開水, 加埋d杞子同菊花一齊煮, 煮滾就可以了, 試下味, 唔太咸唔太淡就ok; 攤凍.

3. 凍咗之後就可加入花雕, 製成醉蛋汁; 我鐘意花雕d味, 所以落得較多, 湯同花雕的比例係1:2; 怕酒味太重的話, 個比例可較至1:1

4. 將d蛋浸落d醉蛋汁度. (要蓋過晒啊~), 浸佢至少24小時, 大功告成~!!! (放心, 大把人食過, 食唔死人)


*其實同樣方法, 用嚟浸雞翼都得. 不過雞翼記得落滾水煮熟, 熟咗之後放落冰水浸, 咁個皮先會好味

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Happy Idiot by Joyce Chiang is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License

3 Comments:

Blogger Olivian Lo said...

我未食過丫wuwu...

10:01  
Blogger 小虫 said...

我食過,真係好味到飛起!

10:42  
Blogger 太公 said...

oli你食過架, 好耐之前有次去草屋企....我係有帶去架, 好似. :P

23:15  

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