日式蒸蛋羹—Shrimp Chicken Mushroom and Egg Custard

日式蒸蛋羹—Shrimp,Chichen,and Mushroom Egg Custard 

For English Recipe Please Scroll down to the bottom of the blog

      日式蒸蛋羹材料丰富包括:虾,香菇,红萝卜,鸡胸肉,木耳等,材料可以根据自己的情况增减,与中式蒸蛋羹里只加入水相比,日式蒸蛋羹还加了鲣鱼素(或木鱼素)(dashino-moto)更具有日式风格,味道也更鲜美。这款蒸蛋本来也比较简单,材料也不受限制,而且营养丰富,日式料理虽然清淡但是不失鲜美,是早餐比较好的选择哦。

      我家的这个鲣鱼素是他爸买了的,放在那里他也忘了用,让我给发掘出来尝试了好几次日式风格的汤菜,很鲜美。看了不少日式料理的书介绍这种蒸蛋羹也比较频繁,主要是简单,我也就试着做了来吃,第一次做很喜欢有点海鲜味道的蒸蛋,第二次做我就没有照菜谱自己随心所欲了一下,结果呢?里面材料放太多,反而不好吃了,自己又不甘心,所以今天早上第三次做这道蒸蛋羹,想着如果不好吃也就不介绍了,这次材料我就相对减少了一些,鸡胸肉我就没有用,(自己在做的时候也可以根据口味增减用量,)海鲜和蒸蛋的味道比较突出,很嫩很鲜的蒸蛋,当然要推荐给大家!值得提醒的是这个鲣鱼素虽然好,但是切忌放太多。

 

image

我用的是这种鲣鱼素(或木鱼素)(dashino-moto)

日文也不懂,还好有英文

这种里面是10克一小包的用起来很方便。

烹大师的也很好,我家的是大包装,还没有开封。

 

********************日式蒸蛋羹的制作********************

参考于Japanese cooking 一书稍加修改

材料:

  • 白果 8个(可选)
  • 虾 4-8个 看大小
  • 红萝卜 1小段
  • 韭菜 2-3根
  • 鸡胸肉 75克 (可选)
  • 清酒或料酒 1 茶匙(5毫升)
  • 酱油 1 茶匙(5毫升)
  • 新鲜香菇或干香菇 2个
  • 盐适量

蛋液

  • 鸡蛋 3个大的
  • 水 450毫升 加入 1/2 茶匙(5毫升)的鲣鱼素(dashi-no-moto)
  • 酱油 1 大匙(15毫升)
  • 清酒或料酒 1 大匙(15毫升)
  • 盐适量

 

做法:

  1. 鸡胸肉切成丁,用上述酱油和料酒腌制约15分钟,沥干。
  2. 新鲜香菇去蒂,切片,干香菇在温热水中浸泡约30分钟至软,挤干水分去蒂切片。
  3. 白果去壳,在开水中煮5分钟后去皮。
  4. 虾开背去壳洗干净后在开水中烫至弯曲。沥干水分。我用的是煮熟的冷冻虾,解冻就可以了。
  5. 红萝卜切成花型,在盐水中浸泡后,沥干水分。
  6. 韭菜切成约5厘米的节在开水中烫软,两三节一起打结。
  7. 将蛋液材料混合搅拌在一起,过滤。
  8. 取4个碗,将上面准备好的鸡胸肉,香菇片,白果,虾分别放到每个碗里,倒入混合好的蛋液,最后放上红萝卜和韭菜结,这样比较好看一些。用保鲜膜覆盖,这样蒸出来表面很光滑。
  9. 蒸锅里水开后,放入准备好的蛋羹,改小火蒸15-20分钟,用牙签插入中间不沾就是好了。

日式蒸蛋羹—Shrimp,Chichen,and Mushroom Egg Custard

Shrimp Chicken Mushroom and Egg Custard 

Adapted from Japanese cooking

Sever 4 rice bowl or 6 ramekins

Ingrediens

  • 8 gingko nuts in shells (or canned) optional
  • 4-8 shrimp,peeled,heads and tails removed or cooked shrimp
  • 5cm/2in carrot
  • 8 chives or Chinese leek
  • 75g/3oz chicken breast portion,skinned
  • 5ml/1 tsp sake or Chinese cooking wine or dry white wine
  • 5ml/1 tsp shoyu or soy sauce
  • 2 fresh shiitake mushrooms,thinly sliced stalks discarded or 2 dried shiitake mushrooms,soak in the warm water about 30mins
  • salt

For the custard

  • 3 large eggs, beaten
  • 450ml water and 1/2 tsp dashi-no-moto
  • 1 tbsp sake or Chinese cooking wine or dry white wine
  • 1 tbsp shoyu or soy sause
  • Pinch of salt

 

  1. Thinly sliced shiitake mushrooms,stalks discarded or soak  dried shiitake mushrooms in the warm water about 30mins,stalks discarded, sliced.
  2. Dice the chicken, then marinate in the sake and soy sauce for 15 mins.
  3. Carefully crack the gingko nut shells with a nutcracker and boil the nuts for 5mins. Drain. Remove any skin.
  4. Insert a toothpick into the back of each shrimp and remove the vein. Blanch the  shrimps in hot water until the curl up. Drain and pat dry.
  5. Cut the carrot slices into maple-leaf shapes with a sharp knife or a vegetable cutter. Blanch in salted water. Drain.
  6. Chop the chives or Chinese leeks into 2 inch lengths and pour hot water over to wilt them. Put 2 chives or 2 Chinese leeks together and tie a knot in the middle.
  7. To make the custard, put all the ingredients together in a bowl. Mix with  chopsticks, and strain into a bowl.
  8. Bring a steamer to the boil, then set the heat to very low.
  9. Divide the chicken ,shiitake, gingko nuts,shrimps and carrots among four to six ramekins or bowls, Divide the egg mixture among the ramekins or bowls.
  10. Put the chives or Chinese leeks on top, and  cover each ramekin or bowl with a piece of plastic wraps. Carefully place them in the steamer. Steam on low for 15 mins. Insert a toothpick into the egg, if the liquid stays clear, it’s set. Serve hot.

 

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