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[參考小米桶] 肉末雞蛋卷

一向很喜歡瀏覽小米桶的部落格。她提供的食譜不單多元化,並且步驟清晰,廚藝不精的我亦能掌握! 參考過她幾個食譜 — 麻油雞韓式辣燉雞等等簡單惹味菜式後一直都很想購買她的書。可惜,在美國從博客來訂書的運費實在太昂貴,所以遲遲未能入手。幸好前幾個月有朋友去台灣旅遊時替我購買了她最新出版的《小小米桶的廚房教科書》。

收到後便急不及待馬上翻看,並用紙條標記了有興趣嘗試的食譜 :D 書裡記載不少烹飪技巧及提示,非常實用! 很想把小米桶其他書籍都帶回家呢!

早陣子我根據書裡的食譜分別弄了煎鑲豆腐(p.37)及起司牛肉堡(p.33),男友吃後都讚不絕口 ^^ 今天晚飯便挑戰另一道菜式 — 肉末雞蛋卷(p.14)。

起初看著書中這些插圖以為難度頗低…怎料原來很有挑戰性!

小小心得:千萬不要太貪心下太多肉末(沒有磅去量小米桶建議的分量,所以只能目測),因為會增加捲起蛋餅的困難度。此外,要耐心等候蛋餅成形後才開始捲。我開初太著急,還未等到大部分蛋漿熟透便勉強捲起,令蛋卷無法完全定型。

我因為沒有辦法捲得美美的,途中感到異常氣餒,還悔氣地說以後直接把材料作炒蛋算了,不會費時再弄!/____\ (看了下面的對比圖後大概會明白為何我會泄氣xD) 到最後一次下蛋液我才慢慢掌握到要等到何時才能捲起蛋餅。

對比小米桶的雞蛋卷(上圖),我的製成品就像奄列一樣xD 幻想和現實的差距啊…哈哈!

幸好味道方面沒有影響,男友還吃得津津樂道♥

切開後看起來其實沒有想像中差勁 :P 吃過後亦忘記了自己說過的悔氣說話,決定以後有空再挑戰! X) 哈哈這就是食物的魅力吧 ;)

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