玉子焼[TAMAGO YAKI~たまこ焼き]
燒玉子之成份如下~
雞蛋8隻,水150cc,味醂60cc,東字醬油1茶匙,糖3大匙,木魚精小許.
以上材料於日式超市有售~
玉子燒之製作.(Directions)
1.首先準備好玉子燒之調味.
2.將玉子鑊燒熱,塗上大量油.留心鑊之溫度,
不能過熱,再將多餘的油用吸油紙吸走.
3.將蛋汁倒入鑊,使蛋汁平均分佈.
Heat an omelet or flying pan and grease it with vegetable oil,
using paper towels. Pour a little of the egg
mixture in the pan until a thin layer is formed.
4.蛋汁受熱會起泡,利用筷子將泡刺穿.
Use chopsticks or a spatula to burst any air
bubbles that may have formed.
5.趁蛋汁約7成熟時,將蛋由上到下分三份摺下,
完成後在鑊前半部份沒有蛋的位置塗上一層薄油.
Hold the pan at an angle when the omelet is nearly ready,
or at least solidified, while you shake it a little to loosen the omelet.
6.將蛋推前,鑊的下半部份塗一層薄油.
Fold the omelet in two with chopsricks by placing
the raised side closest to you over the other half.
Grease the pan again with a sheet of paper towel.
7.鑊燒熱至適中溫度時,再將蛋汁倒入鑊.
Pour some egg mixture in the pan.
8.使蛋汁平均分佈於鑊中,
將之前煎好的蛋微微剔起,
使鑊中剩餘的蛋汁流入蛋的底部.
Lift the fried omelet and tip the pan so that
the mixture can flow underneath .
Fold the omelet as before, once this layer has solidified.
9.趁蛋汁約7成熟時,將蛋由上到下分三份摺下,
完成後在鑊前半部份沒有蛋的位置塗上一層薄油.
Continue until the egg mixture is finished.
10.重覆步驟6~9,直到完成.
The end result looks like this.
You can see the layers of the omelet.
如果仲係唔明既可以e-mail比我~我可以send更詳盡的比您~
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