早兩日去一田超市有韓國年糕試食, 見特價買包試下。講真, 我未試過整年糕, 因為上海年糕一唔及老公嫲嫲同奶奶煮得咁好, 而韓式通常棘唔啱小朋友食。之前响school food就有個fushion菜卡邦尼年糕, 幾好味同特別, 只不過份量較少。其實卡邦尼意粉唔難煮, 不如就試下自家制。正宗煮法只係用蛋黃同芝士, 不過今次想多汁啲, creamy啲, 多數人加忌廉, 但我都怕用唔晒又貴, 索性用鮮奶, 效果都唔錯。
材料:
煙肉 (可用火腿) 3片
韓式年糕1包500g (2人份)
雞蛋1隻
蛋黃2隻 (可減少1隻)
鮮奶 100ml
芝士粉2湯匙
鹽 適量
黑胡椒 適量
做法:
1) 用熱水先煮軟年糕, 約四至五分鐘。撈起備用。
2) 將煙肉切1cm寛。蛋和蛋黃打散再拌入鮮奶, 加入適量鹽和黑胡椒, 再加入芝士碎充分混合。
3) 燒熱鍋加入油煎香煙肉至焦脆。
4) 加入煮軟後的年糕炒勻, 如太乾可以加少許水或雞湯。
5) 將火關上, 將蛋醬汁, 快速攪拌同時利用餘温讓醬汁煮熟。如果攪拌速度不夠快, 蛋可能會煮過熟而起粒。盛盤, 可加少許芝士粉裝飾。
Ingredients:
3 pieces Bacon (can use ham)
1 package (500g) Tteokbokki (Korean rice cake)
1 egg
2 egg yolks (can reduce to 1)
100 ml milk
2 Tbsp grated cheese
some salt
some black pepper
Method:
1) Cook the rice cake with boiled water for 4 to 5 minutes until soften. Drain and set aside.
2) Cut the bacon into 1cm wide. Mix the egg and egg yolks well and then add with milk. Season with salt and pepper. Add grated cheese and mix well.
3) Heat the pan with oil and stir fry bacon until it starts to crisp up.
4) Add the soften rice cake and mix well. Add some water or chicken stock if it is too dry.
5) Remove the pan from heat. Add the egg mixture and quickly mix to let the residual heat cook the egg mixture. If not mix it quickly enough, the eggs will be scrambling. Serve with some grated cheese.
材料:
煙肉 (可用火腿) 3片
韓式年糕1包500g (2人份)
雞蛋1隻
蛋黃2隻 (可減少1隻)
鮮奶 100ml
芝士粉2湯匙
鹽 適量
黑胡椒 適量
做法:
1) 用熱水先煮軟年糕, 約四至五分鐘。撈起備用。
2) 將煙肉切1cm寛。蛋和蛋黃打散再拌入鮮奶, 加入適量鹽和黑胡椒, 再加入芝士碎充分混合。
3) 燒熱鍋加入油煎香煙肉至焦脆。
4) 加入煮軟後的年糕炒勻, 如太乾可以加少許水或雞湯。
5) 將火關上, 將蛋醬汁, 快速攪拌同時利用餘温讓醬汁煮熟。如果攪拌速度不夠快, 蛋可能會煮過熟而起粒。盛盤, 可加少許芝士粉裝飾。
Ingredients:
3 pieces Bacon (can use ham)
1 package (500g) Tteokbokki (Korean rice cake)
1 egg
2 egg yolks (can reduce to 1)
100 ml milk
2 Tbsp grated cheese
some salt
some black pepper
Method:
1) Cook the rice cake with boiled water for 4 to 5 minutes until soften. Drain and set aside.
2) Cut the bacon into 1cm wide. Mix the egg and egg yolks well and then add with milk. Season with salt and pepper. Add grated cheese and mix well.
3) Heat the pan with oil and stir fry bacon until it starts to crisp up.
4) Add the soften rice cake and mix well. Add some water or chicken stock if it is too dry.
5) Remove the pan from heat. Add the egg mixture and quickly mix to let the residual heat cook the egg mixture. If not mix it quickly enough, the eggs will be scrambling. Serve with some grated cheese.
Comments
Post a Comment