各種蛋的烹飪技法 Various Egg Cooking Techniques
炒蛋、滑蛋的技法訣竅 Tips on scrambled and creamy eggs techniques
1.鍋子倒入沙拉油燒熱，倒入蛋液要轉小火炒至凝固。如果還要加其他材料，一定要把蛋先盛起，等其他材料炒好再加入拌炒，蛋才不會過老。
2.製作滑蛋時，蛋液中可以加入少量的太白粉水拌勻，增加口感的滑嫩度。倒入鍋中要轉中小火，邊炒邊攪動，讓蛋液不要太快凝固，炒至八分熟即可盛起，吃起來才會水嫩帶汁，美味可口。
1 Heat up vegetable oil in a pot. Pour in egg batter, turn to low heat and stir-fry until it solidifies. If the ingredients are needed, take out the egg, stir-fry other ingredients first, and then add in the egg so that it will not get over-cooked.
2 When making creamy egg, add in a bit of tapioca starch mixed with water into the egg mixture to increase the softness and tenderness of the texture. When pouring the egg into the pot, keep stirring it so that it does not get solidified too quickly. Stir-fried it until medium-well and it is ready to be served, and that it will taste juicy, tender, and delicious.
煎蛋、烘蛋的技法訣竅 Tips on pan-fried and whipped eggs techniques
1.煎蛋最好選材質輕便、帶把手的平底鍋，面積不必太大，以便隨時拿起來搖動、離火控溫，也較能均勻受熱。
1 Pick the pan made of lightweight materials and has a handle. The surface area does not need to be too big so that it can be shaken easily. It can be evenly heated when being lifted up.
2.煎蛋的沙拉油不用太多，過多的油會讓蛋液起泡，造成凹凸不平。煎的過程可以加入少量水淋在邊緣，避免燒焦，吃起來也較柔潤，但是不要加醬油，以免容易造成煎蛋焦黑。
2 Do not use too much vegetable oil as excessive oil might make egg batter bubbling, causing unevenness on the surface. During the pan-frying process, add in a bit of water around the edge to avoid burning it, and that the texture is more tender. Do not add soy sauce as it might make the eggs charred.
3.烘蛋時，鍋中倒油燒熱，要先舀起一半的油，等蛋液煎至五分熟時，再淋上熱油，小火烘到蛋液膨起，烘蛋的口感才會更好。
3 When making whipped eggs, heat up oil in a pot and scoop up half of it first. When the egg batter is cooked about half-cooked, pour the heated oil on top and cook the egg batter with low heat until it swells up, and that the texture will be better.
蒸蛋、炸蛋的技法訣竅 Tips on steamed and fried eggs techniques
1.蒸蛋要滑順，首先要事先過濾氣泡，再加入適量水和其他配料，水量大約與蛋液比例相當，水太多蛋液容易過稀。蒸煮時，鍋蓋要留一點空隙，讓水蒸氣可以排出去，蒸出來的蛋表面才會平滑，沒有坑洞。
2.炸蛋時，油鍋燒熱，須轉小火再放入蛋粒慢慢炸酥；炸衣可用蝦漿、絞肉或麵糊製成，口感才會外酥內嫩。至於皮蛋必須先蒸熟並炸酥，避免外觀破損，油炸時只要拍上薄薄的太白粉，小火炸至定型即可。
1 To make the steamed eggs smooth, air bubbles need to be filtered out first and then add in the right amount of water and other ingredients. Amount of water is about the same with the egg batter as too much water can make the egg batter too thin. When steaming the eggs, leave a bit of gap on the lid so the water steam can be discharged and that the surface will be smooth without any holes.
2 When deep-frying eggs, heat up oil in the pot first, turn it to low heat and slowly deep-fry the eggs until crispy. The wrapper can be made of shrimp paste, ground meat, or flour batter so that the texture is crispy on the outside and soft on the inside. For century eggs, they need to be steamed and then deep-fried to avoid the damage to the appearance. When deep-frying them, apply a thin layer of tapioca starch on the surface and deep-fry them with low heat.
魚香烘蛋 Pan-fried Whipped Eggs In Fish Sauce
風味Flavor 鮮Fresh★★ 甜Sweet★ 鹹Salty★★★ 酸Sour☆ 辣Spicy★
功效 Effect
生肌長肉Grow muscles＋柔潤肌膚Nourish skin
材料 Ingredient
雞蛋5顆，荸薺35公克，蒜末、青蔥各10公克，薑5公克，豬絞肉50公克，乾香菇5朵，青豆仁20公克
5 eggs, water chestnuts 35g, minced garlic and scallion 10g each, ginger 5g, ground pork 50g, 5 dried mushrooms, green peas 20g
調味料 Seasoning
A料：豆瓣醬2大匙，醬油1小匙，糖2小匙，水150cc
A: Bean paste 2 tbsp., soy sauce 1 tsp., sugar 1 tsp., water 150cc
B料：太白粉水適量
B: Appropriate amount of tapioca starch mixed with water
作法 Method
1.雞蛋打散成蛋液；荸薺去皮切碎，擠出水分；薑、青蔥洗淨，均切末；乾香菇泡軟，切小丁。
2.鍋中倒入1大匙油充分熱鍋，撈出一半油，倒入蛋液煎至半凝固，再將預留的油全部倒入鍋中，煎至蛋汁膨起，呈金黃色即可盛出。
3.鍋中留少許油，放入薑末、蒜末炒香，加入豬絞肉炒至顏色變白，再加入香菇丁、青豆仁、荸薺和A料炒勻，淋入太白粉水勾薄芡，做成魚香醬，盛起時淋在烘蛋上，撒上蔥末即可。
1. Beat eggs into batter. Peel and chop water chestnuts, and squeeze the water off. Wash and mince both ginger and scallion. Soak dried mushrooms until they get soft, and then cube them.
2. Heat up 1 tbsp. of oil thoroughly in a pot and scoop up half of the oil. Stir-fry egg batter until it is semi-solidified and pour in the oil previously scooped up. Stir-fry egg batter until it swells up and turns golden brown, and then take it out.
3. Leave a bit of oil in the pot. Sauté minced ginger and garlic. Add in ground pork and stir-fry them until turns white. Add in cubed mushrooms, green peas, water chestnuts, and Seasoning A, and then stir them evenly. Pour in tapioca starch mixed with water to make it creamy and become fish sauce. Pour it on top of the eggs, sprinkle with minced scallion.
大廚私房筆記 Secret Notes from the Chef
魚香醬怎麼炒才香濃？
魚香醬主要靠絞肉增進醬料的油潤口感，因此絞肉一定要用大量辛香料炒出香味和油脂，再加入清脆的荸薺、木耳等材料，才會迸出香濃又清爽的風味。
How to make fish sauce smell good?
Fish sauce relies on the ground meat to enhance the oily and soft taste of the sauce; therefore, stir ground meat with a lot of spices to bring out the aroma and fat, and then add in crisp water chestnuts and white funguses to generate the aromatic and refreshing flavor.
烘蛋的技巧 Tips on making whipped eggs
1 烘蛋技巧在蛋液快要凝固時，淋上滾燙的油，才會烘出膨起的蛋形。
2 烘蛋過程中要全程開大火，使蛋液不斷膨鬆變大，才不會吸入太多油。
1 When egg batter is about to solidify, pour the boiling oil on top in order to make the egg batter swell up.
2 During making whipped eggs, apply high heat so that the egg batter constantly become larger without absoring too much oil.
海鮮厚蛋燒 Pan-frying Thick Omelette with Seafood
風味Flavor 鮮Fresh★ 甜Sweet★★★ 鹹Salty★ 酸Sour☆ 辣Spicy★
功效 Effect
延緩老化Slow down aging＋活化腦細胞Revitalize brain cells
材料 Ingredient
雞蛋5顆，鮭魚肉50公克，花枝、蝦仁各30公克
5 eggs, salmon 50g, squid and peeled shrimps 30g each
調味料 Seasoning
A料：鹽、太白粉水各少許，雞粉1/2小匙，鮮奶50cc
A: A bit of salt and tapioca starch mixed with water, chicken powder ½ tsp., fresh milk 50cc
B料：美乃滋、海苔粉、柴魚片各適量，七味辣椒粉10公克
B: Appropriate amount of mayonnaise, seaweed powder and bonito fish flakes, shichimi 10g
作法 Method
1. 鮭魚肉、花枝、蝦仁均洗淨切丁，放入滾水中汆燙，撈出瀝乾備用。
2. 雞蛋打散成蛋液，加入A料拌勻。
3. 平底鍋加熱，倒入沙拉油燒熱，放上蛋圈模型，再倒入蛋液，平均鋪上所有材料，小火慢慢烘出圓形厚蛋後盛盤，淋上美乃滋，撒上柴魚片、海苔粉及七味辣椒粉即可。
1 Wash and dice salmon, squid, and peeled shrimps. Soak them in boiling water until cooked. Scoop them up and drain them for later use.
2 Beat eggs into batter, add in Seasoning A and stir them thoroughly.
3 Heat up a bit of vegetable oil in a flat pan. Place egg ring molds in it and pour in egg mixture. Lay all ingredients on top evenly. Slowly form the round and thick eggs with low heat until cooked, take them out and put them on a plate. Pour in mayonnaise, sprinkle with bonito fish flakes, seaweed powder, and shichimi.
大廚私房筆記 Secret Notes from the Chef
厚蛋要怎麼煎才能平整美觀？
煎蛋主要訣竅在於油不能太多而且要均勻，亦可用厚紙巾沾油抹在鍋面上，每煎一塊就抹一次油，不要一口氣倒太多，否則會讓蛋皮起泡，破壞表面平整美觀。
How to pan-fry thick eggs so that it looks intact and beautiful?
The secret is in that oil should not be used too much and it needs to be applied evenly. You can also use a thick paper towel to dip oil and apply it on the pot surface. Apply oil once whenever one egg is cooked. Do not pour in too much oil all at once or it may cause the egg patty to bubble, ruining the surface.
健康速配 Healthy Matches
鮭魚＋花枝 美味又低熱量，適合怕胖的人食用。
Salmon + Squid = Delicious and low in calories, they are very suitable for people who are watching their weight.
鮭魚 Salmon
鮭魚富含脂肪，有50％以上的單元不飽和脂肪酸，可以清血脂、降低血膽固醇、預防視力減退、活化腦細胞及預防心血管疾病等，營養價值極高。
Salmon is rich in fat. It has more than 50% of monounsaturated fatty acids and that it can clean blood lipid level, lower cholesterol, prevent vision loss, activate brain cells, and prevent cardiovascular diseases. It has high nutritional value.
花枝 Squid
花枝富含EPA、DHA以及維生素E，脂肪含量少，有豐富的牛磺酸，可以補充腦力、延緩老化，並能預防老年痴呆症等。
Squids are rich in EPA, DHA, and vitamin E. They are low in fat content. They have rich taurine which can replenish brain cells, delay aging, and prevent senile dementia.
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黃聖武的圖書 |
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$ 139 ～ 179 | 美味蛋料理（中英對照）
作者：陳彥志/著,黃聖武/食譜協力 出版社：康鑑文化 出版日期：2015-04-24 語言：繁體中文 規格：平裝 / 144頁 / 21 x 26 cm / 普通級/ 全彩印刷 / 初版  共 6 筆 → 查價格、看圖書介紹
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圖書介紹 - 資料來源：TAAZE 讀冊生活 評分：
圖書名稱：美味蛋料理（中英對照）
家常蛋料理，真好吃！
依菜色變化，分別介紹各種蛋的烹飪技法，示範近60種蛋料理，並附大廚私房筆記，充分掌握製作訣竅！
食譜內容針對主食材提供營養提示、功效說明，吃對食材，營養配對了，健康自然加分。
本書特色
掌握美味訣竅，好吃蛋料理輕鬆上桌
1 雞蛋，從古到今一直都是滋補養生的好食材，本書以圖文並茂方式解說炒蛋、煎蛋、烘蛋、滑蛋、蒸蛋和炸蛋等六大烹飪技法，想要做出好吃多樣的蛋料理，就是這麼簡單！
2 書中示範近60種蛋料理，包括受歡迎的中式家常風味、異國風味，以及皮蛋、鹹蛋等變化料理，內容豐富多樣，道道營養又美味。
3 舉凡煎、煮、炒、炸樣樣都能吃出蛋的美味，不管是家常小炒、炒飯、煮湯或涼拌沙拉，加了蛋，讓平凡的菜色有不一樣的好滋味。
作者簡介：
陳彥志 Yan-Zhi Chen
現任
◎聯安創意蔬食主廚
經歷
◎淨慈湧創意蔬食主廚
◎京兆尹餐飲集團副主廚
◎2011年低碳飲食迎新年蔬食廚藝大賽決選佳作
◎2011年亞洲樂活有機百宴特選有機之星
◎2010年龜甲萬烹飪大賽社會組廚藝精讚優選
◎2008年台北國際第二屆菩提金廚獎社會組優勝
食譜協力
黃聖武 Sheng-Wu Huang
現任
◎聯安創意蔬食廚師
經歷
◎淨慈湧創意蔬食廚師
◎2010年開明高職麵食大賽第一名
章節試閱
各種蛋的烹飪技法 Various Egg Cooking Techniques
炒蛋、滑蛋的技法訣竅 Tips on scrambled and creamy eggs techniques
1.鍋子倒入沙拉油燒熱，倒入蛋液要轉小火炒至凝固。如果還要加其他材料，一定要把蛋先盛起，等其他材料炒好再加入拌炒，蛋才不會過老。
2.製作滑蛋時，蛋液中可以加入少量的太白粉水拌勻，增加口感的滑嫩度。倒入鍋中要轉中小火，邊炒邊攪動，讓蛋液不要太快凝固，炒至八分熟即可盛起，吃起來才會水嫩帶汁，美味可口。
1 Heat up vegetable oil in a pot. Pour in egg batter, turn to low heat and stir-fry un...
炒蛋、滑蛋的技法訣竅 Tips on scrambled and creamy eggs techniques
1.鍋子倒入沙拉油燒熱，倒入蛋液要轉小火炒至凝固。如果還要加其他材料，一定要把蛋先盛起，等其他材料炒好再加入拌炒，蛋才不會過老。
2.製作滑蛋時，蛋液中可以加入少量的太白粉水拌勻，增加口感的滑嫩度。倒入鍋中要轉中小火，邊炒邊攪動，讓蛋液不要太快凝固，炒至八分熟即可盛起，吃起來才會水嫩帶汁，美味可口。
1 Heat up vegetable oil in a pot. Pour in egg batter, turn to low heat and stir-fry un...
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目錄
蛋的營養和採買保存訣竅
Egg Nutrition and Tips on Purchase and Preservation
蛋料理烹飪入門
Beginner's Guide on Egg Dishes
各種蛋的烹飪技法
Various Egg Cooking Techniques
怎樣吃蛋最健康？
What is the Most Healthy Way to Eat Eggs?
PART 1 好吃的蛋這樣做
This is the Way to Cook Tasty Eggs
番茄肉片炒蛋
Scrambled Eggs with Tomato and Meat
功效：防癌抗老＋補充鈣質
Effect: Prevent cancer and aging + Replenish calcium
魚香烘蛋
Pan-fried Whipped Eggs in Fish Sauce
功效：生肌長肉＋柔潤肌膚...
Egg Nutrition and Tips on Purchase and Preservation
蛋料理烹飪入門
Beginner's Guide on Egg Dishes
各種蛋的烹飪技法
Various Egg Cooking Techniques
怎樣吃蛋最健康？
What is the Most Healthy Way to Eat Eggs?
PART 1 好吃的蛋這樣做
This is the Way to Cook Tasty Eggs
番茄肉片炒蛋
Scrambled Eggs with Tomato and Meat
功效：防癌抗老＋補充鈣質
Effect: Prevent cancer and aging + Replenish calcium
魚香烘蛋
Pan-fried Whipped Eggs in Fish Sauce
功效：生肌長肉＋柔潤肌膚...
»看全部
商品資料
- 作者： 陳彥志
- 出版社： 康鑑 出版日期：2015-04- ISBN/ISSN：9789863731252
- 語言：繁體中文 裝訂方式：平裝 頁數：144頁 開數：21cmx26cm
- 類別： 中文書> 生活風格> 飲食烹調
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