<金沙杏鮑菇 - King Oyster Mushroom Fried with Salted Egg>

<金沙杏鮑菇>

King Oyster Mushroom Fried with Salted Egg

農曆新年就讓我們從這道黃澄澄的金沙料理重新開始我們的食譜紀錄吧!但新的一年還是要繼續保持邊緣懶人料理的宗旨,所以這同樣也是一道超簡易的家常料理,推薦給大家,也祝大家新年快樂~!

Salted duck egg is a common ingredient in Taiwan. People used to have it as a side dish with congee due to its heavy taste. However, in modern society, we use it to replace salt while cooking with some vegetables or mushroom to avoid assimilating too much salt. Otherwise, Because of the color and the texture of cooked salted eggs, this kind of cuisine has a very luxurious name called "金沙" which means gold dust in Mandarin.



食材

鹹蛋 .................. 1 / 顆
杏鮑菇 .............. 2 / 朵
紅蘿蔔 .............. 適量

  • 1 salted duck egg.
  • 2 oyster mushroom
  • 10 g of shred carrots.

STEP 1
  • 紅蘿蔔切絲,杏鮑菇切條。
  • Shred all carrots and strip the oyster mushroom.
  • 鹹蛋將蛋黃和蛋白分開,再把蛋白切碎備著。
  • Break the salted egg and separate yolk and white. Then smash both of them.
STEP 2  
  • 將杏鮑菇放入鍋中乾炒,直到菇類的水分都被炒出來,再將所有杏鮑菇取出備著。
  • Prepare a pan over medium heat and put all the mushroom in. (Without oil) Once the mushroom getting soft, take them off in a clean bowl. 
STEP 3 
  • 在鍋內加入兩大匙油,將紅蘿蔔絲倒入炒軟,再放入鹹蛋黃炒到起泡泡。
  • Clean the pan and drizzle in some oil and put all the shred carrots. After the carrots getting soft, ass the yolk part of salted egg. Keep stirring util egg yolk bubbled.
STEP 4 
  • 最後將杏鮑菇、蛋白倒入鍋中拌勻,讓每一個杏鮑菇沾著金黃的金沙即可起鍋了。
  • Last bu not least, put oyster mushroom back and add the egg white. Give it a good stir. After all ingredient mix properly. It is ready to be served!


小撇步
  • 不要小看杏鮑菇的含水量,要將大多數的水分炒出來,不然到時候金沙會扒不上去。
  • In step 2, please wait mushroom to release most of its water out.
  • 鹽分可以看個人口味再適量調整,但因為我覺得鹹蛋的鹹度已經足夠了。

邊緣豆知識

我會「盡量」在每篇食譜的最後加上一篇與當篇相關的豆知識,小小步驟可以簡單進階料理喔~!

這一次我想談的是「鹹蛋」,很多人愛吃鹹蛋尤其配粥的時候是相當匹配的,但其實鹹蛋單吃並不是太好,他是蛋的再製品,透過食鹽等材料醃製而成的,所以相較一般雞蛋來說,他的鈉含量高出許多,一顆鹹鴨蛋的鈉含量約為850毫克,但根據國民健康署一個人一天建議攝取的鈉含量只有1630毫克,等於說吃了一顆鹹鴨蛋就攝取了一天中1/2的量。

但有另外一種不錯的方法,今天若是我們以鹹蛋入菜,用他的鹹度來替代鹽的功能,搭配多樣化的食材,其實也是相當不錯的選擇,尤其搭配富含纖維的蔬菜,除了稀釋鹹蛋的鹹度也可助腸胃健康。

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