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 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 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 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 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 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★
生肌長肉Grow muscles＋柔潤肌膚Nourish skin
5 eggs, water chestnuts 35g, minced garlic and scallion 10g each, ginger 5g, ground pork 50g, 5 dried mushrooms, green peas 20g
A: Bean paste 2 tbsp., soy sauce 1 tsp., sugar 1 tsp., water 150cc
B: Appropriate amount of tapioca starch mixed with water
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
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 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★
延緩老化Slow down aging＋活化腦細胞Revitalize brain cells
5 eggs, salmon 50g, squid and peeled shrimps 30g each
A: A bit of salt and tapioca starch mixed with water, chicken powder ½ tsp., fresh milk 50cc
B: Appropriate amount of mayonnaise, seaweed powder and bonito fish flakes, shichimi 10g
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
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.
Salmon + Squid = Delicious and low in calories, they are very suitable for people who are watching their weight.
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.
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.