將太的壽司 3 想い出の玉子焼き (媽媽味道的烘蛋)
10 months ago
34
加柴魚高湯烘烤的，叫做高湯卷或厚燒；加魚漿烘烤的，則是所謂的薄燒。烘蛋用的綜和調味料：高湯、料酒、醬油和鹽，放愈多烘蛋愈好吃，但相對的也愈容易烤焦，所以調味料的拿捏很困難。另外將青蝦磨成漿，則可以增添甘甜。加山藥可以讓烘蛋膨鬆柔軟、對折也不會斷。
https://japan.videoland.com.tw/channel/ori_s/default_004.asp
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