【CurlyCanCook】窮到燶!淨番蛋同蔥?自己做爆蔥牛角溫泉蛋飯
2020/09/07
![](https://i0.wp.com/resource02.ulifestyle.com.hk/ublog/post/w960/202009/1599468230_whatsapp-image-2020-09-07-at-16-42-05.jpeg?w=1200&ssl=1)
長期糧尾,當屋企只剩蛋和蔥?無問題啊,不如學做牛角溫泉蛋飯,所費無幾,而且基本上沒有難度,除了⋯⋯控制溫泉蛋的時間。
我使用的是中size日本雞蛋,放入保溫杯加熱水烚熟,總共試了幾個時間:19分鐘、16分鐘、10分鐘,蛋黃都太熟了,於是再試4.5分鐘和5分鐘,其實都OK,不過我較喜歡5分的版本,有了這完美的溫泉蛋,配以蔥花來吃,簡直美味無窮!
![](https://i0.wp.com/resource02.ulifestyle.com.hk/ublog/post/w960/202009/1599468313_whatsapp-image-2020-09-07-at-16-39-44.jpeg?w=1200&ssl=1)
材料:
雞蛋、蔥、米、紫菜
調味料:
麻油、鹽少許、牛角醬油
做法:
1. 洗米煮飯。
![](https://i0.wp.com/resource02.ulifestyle.com.hk/ublog/post/w960/202009/1599468390_whatsapp-image-2020-09-07-at-16-39-45.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/resource02.ulifestyle.com.hk/ublog/post/w960/202009/1599468399_whatsapp-image-2020-09-07-at-16-39-45-1.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/resource02.ulifestyle.com.hk/ublog/post/w960/202009/1599468406_whatsapp-image-2020-09-07-at-16-39-46.jpeg?w=1200&ssl=1)
2. 將蔥洗淨切成蔥花 (購買紅頭蔥,更有蔥味),加少許鹽及麻油調味,待用。
![](https://i0.wp.com/resource02.ulifestyle.com.hk/ublog/post/w960/202009/1599468447_whatsapp-image-2020-09-07-at-16-39-46-1.jpeg?w=1200&ssl=1)
3. 紫菜剪成幼條狀,待用。
![](https://i0.wp.com/resource02.ulifestyle.com.hk/ublog/post/w960/202009/1599468468_whatsapp-image-2020-09-07-at-16-39-47-1.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/resource02.ulifestyle.com.hk/ublog/post/w960/202009/1599468479_whatsapp-image-2020-09-07-at-16-39-48.jpeg?w=1200&ssl=1)
4. 室溫雞蛋放進保溫杯,加滾水蓋好,焗5分鐘。
![](https://i0.wp.com/resource02.ulifestyle.com.hk/ublog/post/w960/202009/1599468495_whatsapp-image-2020-09-07-at-16-39-47.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/resource02.ulifestyle.com.hk/ublog/post/w960/202009/1599468504_whatsapp-image-2020-09-07-at-16-39-48-1.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/resource02.ulifestyle.com.hk/ublog/post/w960/202009/1599468514_whatsapp-image-2020-09-07-at-16-39-49.jpeg?w=1200&ssl=1)
5. 飯熟後澆上牛角醬油,加入已調味蔥花,在飯中央挖個淺洞,倒入溫泉蛋,最後灑上紫菜即成。
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