查看完整版本: 塘心魚子蛋 (Tobiko caviar on soft york eggs)

塘心魚子蛋 (Tobiko caviar on soft york eggs)

[img=500,375]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_1/blog/ap_20080407043054963.jpg?ib_____Dmc1ru4JB[/img]
[img=500,375]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_1/blog/ap_20080407043216407.jpg?ib_____D2Ub03d8d[/img]
[size=1][color=#ffffff]tonytsang and kareny recipy
[/color][/size][b][size=4][size=5]烹調時間[/size][/size]:[/b] [size=4]20分鐘左右[/size][size=4][size=4][size=1][color=#ffffff][color=#000000]
[b][size=5][img=420,93]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_2/blog/ap_20080420100459812.jpg?ib_____DhtJmNeq9[/img][/size][/b][/color][size=4][color=#000000]
[/color][/size][/color][/size][/size][/size][size=4]1- 大雞蛋2隻, 洗淨 (2 large eggs, cleaned)
2- 飛魚子4茶匙 (4 tsp of tobiko caviar)
[/size][img=420,93]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_2/blog/ap_20080420100932716.jpg?ib_____D3kaCwjDV[/img]
[size=4](份量只作參考)
1- 日本豉油2湯匙 (2 tbsp of japanese soya)
2- 麻油2茶匙 (1 tsp of sesame oil)
[/size][size=1][color=#ffffff][b]tonytsang and kareny recipy
[/b][/color][/size][size=4][size=5][b][img=420,93]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_2/blog/ap_20080420101016191.jpg?ib_____DuC0j0Wqg[/img][/b][/size]
[size=1][color=#ffffff]tonytsang and kareny recipy[/color][/size]
1- 水倒入煲內, 大火煲起, 輕手放入雞蛋(水位必須可以蓋過雞蛋), 煮10分鐘, 熄火焗1分鐘[/size]
[size=4]2- 雞蛋取出, 放入凍水降溫, 小心地脫去蛋殼[/size]
[size=4]3- 將蛋切開1半, 每隻蛋中加入1茶匙飛魚子, 再淋上麻油, 日本豉油即成[/size]
[font=Verdana][size=2]1- Add water into a pot.  Boil thewater under high heat.  Add carefully the egg into boiled water andcooked for 10 mins.  Turn off the heat and let it rest for 1 mins.[/size][/font]
[size=2][font=Verdana]2- Put the cooked eggs into the cold water to cool it down.  Take the egg shell off carefully.[/font][/size]
[size=2][font=Verdana]3- Cut the eggs in half.  Add caviar on the top of each egg.  Add the sesame oil and soya on the top of each egg.[/font][/size]