forked from Anduin2017/HowToCook
-
Notifications
You must be signed in to change notification settings - Fork 1
Commit
This commit does not belong to any branch on this repository, and may belong to a fork outside of the repository.
[bot] AutoMerging: merge all upstream's changes:
* https://github.com/Anduin2017/HowToCook: [ci skip] Automatic file changes/fix 新增温泉蛋,日式肥牛丼饭 (Anduin2017#1374)
- Loading branch information
Showing
6 changed files
with
157 additions
and
0 deletions.
There are no files selected for viewing
This file contains bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters.
Learn more about bidirectional Unicode characters
This file contains bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters.
Learn more about bidirectional Unicode characters
Original file line number | Diff line number | Diff line change |
---|---|---|
@@ -0,0 +1,61 @@ | ||
# 温泉蛋的做法 | ||
|
||
一种传统的日式小吃,可以用于各种佐餐,注意与溏心蛋区分,溏心蛋是蛋黄不熟蛋白熟了,温泉蛋是蛋白不熟蛋黄熟了 | ||
|
||
预估烹饪难度:★★★ | ||
|
||
## 必备原料和工具 | ||
|
||
### 主食材 | ||
|
||
- 鸡蛋 | ||
|
||
### 必备工具 | ||
|
||
- 厨房用温度计(尽量选用带有夹子的温度计) | ||
- 杯子(无特定要求,只要是杯子就行) | ||
|
||
### 副食材 | ||
|
||
额外用作点缀的食材,可选 | ||
|
||
- 昆布酱油(一种日式的少盐酱油,用于为温泉蛋调味) | ||
- 香葱 | ||
|
||
## 计算 | ||
|
||
- 鸡蛋的用量为 1 个,按照您的食量和锅的大小计算。 | ||
|
||
## 操作 | ||
|
||
### 煮蛋 | ||
|
||
- 在锅中盛装一定量自来水,确保水面没过约鸡蛋 3cm,水中插入温度计 | ||
- 开火或打开电磁炉,逐渐调整电磁炉功率或火苗大小,使得水温保持在 **70 摄氏度** | ||
- 将鸡蛋放入锅中。鸡蛋不可互相堆叠,应皆在底部,并留有空间可以晃动 | ||
- 保持当前温度 **25 分钟** | ||
- 准备一杯冰水 | ||
- 捞出鸡蛋,并立刻放入冰水中,**等待 3 分钟** | ||
- 将鸡蛋打入小碗,完成制作 | ||
|
||
## 附加内容 | ||
|
||
### 流程图解 | ||
|
||
``` mermaid | ||
graph TD | ||
A[锅中加水,插入温度计] --> B[控制水温到70℃] | ||
B --> C[放入鸡蛋,保持水温为70℃ 25分钟] | ||
B --> D[准备冰水] | ||
C --> E | ||
D --> E[鸡蛋捞出放入冰水,等待3分钟] | ||
E --> F[鸡蛋打入小碗] | ||
``` | ||
|
||
### 备注说明 | ||
|
||
- 若使用机械式温度计(无需供电)则温度计探头需没入水中至少 6cm,若使用电子温度计则无特殊要求 | ||
- 锅可以采用稍厚的锅,方便控制温度 | ||
- 虽然 70 摄氏度 25 分钟已经完全可以杀死沙门氏菌,但还是要尽量少吃,或购买正规可生食鸡蛋制作 | ||
|
||
如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。 |
Loading
Sorry, something went wrong. Reload?
Sorry, we cannot display this file.
Sorry, this file is invalid so it cannot be displayed.
This file contains bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters.
Learn more about bidirectional Unicode characters
Original file line number | Diff line number | Diff line change |
---|---|---|
@@ -0,0 +1,92 @@ | ||
# 日式肥牛丼饭的做法 | ||
|
||
预估烹饪难度:★★★★ | ||
|
||
## 必备原料和工具 | ||
|
||
### 主食材 | ||
|
||
- 洋葱(务必选用外皮为白黄色的洋葱,不要用紫色的洋葱) | ||
- 肥牛(火锅肥牛即可,也可选用原切肥牛片) | ||
- 葱(也可选用切好的葱段) | ||
- 白芝麻 | ||
- 味淋(一种常用日式调料,可在各大电商平台购买,也可用料酒代替) | ||
|
||
### 副食材 | ||
|
||
额外用作点缀的食材,可选 | ||
|
||
- [温泉蛋](../../breakfast/温泉蛋/温泉蛋.md) | ||
- 出汁(使用柴鱼干和昆布熬制的汤汁,可以用于提鲜) | ||
|
||
## 计算 | ||
|
||
食材用量与米饭成正比,计算部分以 **一杯米(160ml)** 为例。约为二人食用分量,吃不完可以放冰箱冷藏,但可能会没那么好吃 | ||
|
||
- 洋葱 1 个 | ||
- 肥牛 250 克 | ||
- 葱 1~2 根 | ||
- 白芝麻 5 克 | ||
|
||
## 操作 | ||
|
||
### 1. 食材准备 | ||
|
||
- 洋葱剥去外层去芯,切成月牙状 | ||
- 葱洗净切成 0.5cm 的小段 | ||
- 热锅直接放入白芝麻,**前后晃动锅体**使芝麻均匀受热至*略呈金黄色* | ||
- 肥牛焯水 1 分钟后捞出 | ||
- 将 40g `味淋`(或 30g `料酒`),30g `酱油`,20g `耗油`,5g `糖`,5g `老抽`(可选,用于调色),在碗中搅拌混合成`调料`(该步骤可直接将碗放在电子秤上进行) | ||
|
||
### 2. 烧煮过程 | ||
|
||
- 热油锅放入洋葱,**快速翻炒**至洋葱*变透明状* | ||
- 关小火,加入 250g 水(或出汁),开回大火加热**等待 3 分钟** | ||
- 加入牛肉和`调料` | ||
- **不断翻动**所有食材 **10 分钟**,防止食材粘锅 | ||
- 关火 | ||
- 盛装肥牛丼至[米饭](../米饭/电饭煲蒸米饭.md)上(注意要把汁水淋一些在饭上) | ||
- 撒上葱花和白芝麻,制作完成。 | ||
|
||
### 3.冷藏后加热 | ||
|
||
冷藏的牛丼每次取出需要吃的份量,加热后盖在[米饭](../米饭/电饭煲蒸米饭.md)上。 | ||
|
||
- 微波炉:单人份高火 2-3 分钟 | ||
- 锅:需额外加 50ml 水,加热时需**不断翻动** | ||
|
||
## 附加内容 | ||
|
||
```shell | ||
struct Staple{float 咸度;}; | ||
struct Staple 牛丼 | ||
牛丼.咸度 = 尝一口汤汁; | ||
while(牛丼.咸度 < 预期) 加入(1 g)酱油; 牛丼.咸度 = 尝一口汤汁; | ||
``` | ||
|
||
### 备注说明 | ||
|
||
- 如果用的是比较不错的牛肉,可以选择不焯水,能够更加保留牛肉的风味,因为加入了味淋所以不会很腥,无需担心牛肉不熟,加热 10 分钟肯定熟了 | ||
- 如果有条件,选择加入 15g`清酒` | ||
|
||
### 流程图解 | ||
|
||
``` mermaid | ||
graph TD | ||
A[处理肉,洋葱,葱花,白芝麻] --> B[开油锅, 炒熟洋葱] | ||
B --> C[加水, 煮3分钟] | ||
C --> D[加入牛肉和调料, 边搅拌边煮10分钟] | ||
D --> E[盛装至碗中,撒上葱花和白芝麻] | ||
``` | ||
|
||
### 成品 | ||
|
||
![日式肥牛丼饭](./成品.png) | ||
|
||
### 参考资料 | ||
|
||
- [河水洋洋实验室 【牛丼|肥牛饭】吉野家牛肉饭的正宗做法](https://www.bilibili.com/video/BV1rK4y1d7Fk) | ||
- [夏叔厨房 60秒搞定神仙配方,好吃又下饭的肥牛饭!](https://www.bilibili.com/video/BV1xu4y1676X) | ||
|
||
--- | ||
如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。 |
This file contains bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters.
Learn more about bidirectional Unicode characters
This file contains bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters.
Learn more about bidirectional Unicode characters