かにの酒香溏心蛋[攜帶篇]
![かにの酒香溏心蛋[攜帶篇]](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/recipe/cover/129323/7f9f9193272cb766.jpg)
份量
6
人份
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1備料....6個蛋 -
2今天因為蛋殼要留著...所以雞蛋要洗乾淨喔
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3燒一鍋水......水要滾
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4加入鹽巴
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5水滾後...加入一杯冷水降溫後.馬上把雞蛋放入鍋中[水要蓋過雞蛋]
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6中大火煮~~~6:30 時間一到....撈起至冰水中冰鎮
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7醬油:味醂= 1:1 [以1量米杯為單位]
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8加入2湯匙的料理米酒....攪拌均勻
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9蛋殼敲碎[但不破]...像做茶葉蛋一樣的做法....取一容器把蛋泡在裡面.
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10冰個1-2天..就可以吃了
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11一個裝一袋.用封口機封口密封.單一包裝...方便攜帶出門
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12好吃.美味.攜帶方便的酒香溏心蛋
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13利用...縫衣線來切蛋
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14蛋殼一定要敲碎...浸泡才會入味
![水滾後...加入一杯冷水降溫後.馬上把雞蛋放入鍋中[水要蓋過雞蛋]](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/594364/94bf39ff45460f7a.jpg)
![醬油:味醂= 1:1 [以1量米杯為單位]](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/594371/4c958047968e60f2.jpg)
![蛋殼敲碎[但不破]...像做茶葉蛋一樣的做法....取一容器把蛋泡在裡面.](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/594376/fe2ea41f4236c6e9.jpg)
小撇步
1.切蛋利用...縫衣線來切蛋
2.蛋殼一定要敲碎...浸泡才會入味.留著蛋殼是為了包裝後攜帶時.不易壓扁
3.利用味醂與醬油調醬汁.不用開煮....(須等醬汁涼).調配好直接就可以浸泡蛋了喔
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