意大利的心靈湯

來自香港的意大利“煮婦”

薑汁燉蛋

網誌分類：港式風味 |

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網誌日期：2009-10-13 05:00

用兩人份量做了三小碗燉蛋同DANDAN﹐ CARLING一齊食﹐我那碗仲要比車邪食左大半﹐真係唔夠喉。

做乜整甘少﹖個原因都幾蠢﹕個做法係有次返香港時媽咪教的﹐甘亞媽食譜多數都無一個好明確的份量﹐媽咪教用兩隻蛋﹐3-4 TBSP糖﹐加薑汁﹐再加水。因為又唔知加幾多水﹐甘我就連媽咪隻碗都擰左返嚟﹐一共擰左兩隻﹐所以我就係用佢哋嚟量﹐再分入三個碗度﹐所以就係得甘多﹗

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檢舉
芝芝 2009-11-01 07:44

好靚喎個面蒸得, 你用冰糖嗎?? 正呀!!!!

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Grace2009-11-01 17:02

i use normal white sugar jar. Mom said need to keep open the cover and let the air go out for make the surface smooth ga.
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希希小豬 2009-10-15 18:37

ha.... then you should measure your mum's pot and calculate a "formula" lar!! ahaa....

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Grace2009-10-16 21:52

haha, you are right, but i am lazy! or next time when eat with more people i should make double!