晚餐:蟹餅、蛋心番茄、火腿蔥花卷
蟹餅:
每次做蟹餅都有點不一樣,主要是看當時有那些配料。這次用了一小罐的蟹肉、蔥花
(白色部分)、parse leaves、薑蓉、miracle whip、一個蛋白、麵包碎、胡椒粉、鹽。
淋汁也只用了芒果、olive oil、檸檬汁。
做法連接
蛋心番茄:
用料:
兩個番茄、兩個蛋(其實是一個蛋加一個蛋黃)、兩湯匙 parmesan cheese、 兩湯匙
ricotta cheese、一湯匙牛奶、一湯匙 heavy cream、一湯匙番茄醬、一湯匙chives碎、
胡椒粉、鹽。
做法:
把番茄頂端1/8切掉,挖出中間部分,灑點鹽切口朝下放在紙巾上控干水分。在一碗
中放入雞蛋、chives、ricotta cheese、牛奶、胡椒粉、鹽一起攪拌均勻成蛋液備
用。在一小碗中放進番茄醬、 heavy cream攪拌均勻備用。在番茄內部灑上一些parmesan
cheese 並把番茄放在鋪有錫紙的烤盤上。把蛋液倒進番茄中,再用湯匙把拌好的番
茄醬放在番茄切口上。然後灑上parmesan cheese。放進預熱到400度的烤箱中烤大
概25-30分鐘 or until the eggs are set.
番茄下的煎蛋是用多餘的蛋液煎的
火腿蔥花卷:
星期天做了一打。是按照毛毛媽的方子做的。從麵包機出來的doug太過軟。倒出來
後要加大概半杯麵粉才行。It was my fault as I went out to do some shopping
after putting everything in the bread machine and let it run. It would be
better if I was there to check on it as I would be able to add flour when
I see it is too wet. That way the doug would be better. Next time I will
cut back the liquid a little bit. Also I will cut the ham a bit thinner
and smaller. Nonetheless, it tastes great, soft, fluffy and still the texture
remains even after a couple of days. Good recipe, 毛毛媽. Thanks!
Link to the recipe