晚餐:蟹饼、蛋心番茄、火腿葱花卷
蟹饼:
每次做蟹饼都有点不一样,主要是看当时有那些配料。这次用了一小罐的蟹肉、葱花
(白色部分)、parse leaves、姜蓉、miracle whip、一个蛋白、面包碎、胡椒粉、盐。
淋汁也只用了芒果、olive oil、柠檬汁。
做法连接
蛋心番茄:
用料:
两个番茄、两个蛋(其实是一个蛋加一个蛋黄)、两汤匙 parmesan cheese、 两汤匙
ricotta cheese、一汤匙牛奶、一汤匙 heavy cream、一汤匙番茄酱、一汤匙chives碎、
胡椒粉、盐。
做法:
把番茄顶端1/8切掉,挖出中间部分,洒点盐切口朝下放在纸巾上控干水分。在一碗
中放入鸡蛋、chives、ricotta cheese、牛奶、胡椒粉、盐一起搅拌均匀成蛋液备
用。在一小碗中放进番茄酱、 heavy cream搅拌均匀备用。在番茄内部洒上一些parmesan
cheese 并把番茄放在铺有锡纸的烤盘上。把蛋液倒进番茄中,再用汤匙把拌好的番
茄酱放在番茄切口上。然后洒上parmesan cheese。放进预热到400度的烤箱中烤大
概25-30分钟 or until the eggs are set.
番茄下的煎蛋是用多余的蛋液煎的
火腿葱花卷:
星期天做了一打。是按照毛毛妈的方子做的。从面包机出来的doug太过软。倒出来
后要加大概半杯面粉才行。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, 毛毛妈. Thanks!
Link to the recipe