Thursday, 30 June 2011

成果

等了一個月零幾日, 鹹蛋終於出世

呢隻係雞蛋, 用了來滾白菜湯, 效果無鴨蛋咁好


仲蒸左隻鹹鴨蛋, 加埋新鮮焗叉燒, 再加個"靚仔"(白飯)


鹹鴨蛋切開時出晒油, 夠晒咸!


原來要係屋企食燒味飯都唔係好難


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13 comments:

  1. Da Moment30 June 2011 at 08:42

    只要想食, 就咩都難唔到...
    [版主回覆07/01/2011 00:17:00]係呀, 為食起上黎幾難都會學

    ReplyDelete
  2. 噢!地利 Oh!tria30 June 2011 at 09:58

    你o個邊有鴨蛋真好.
    [版主回覆07/01/2011 17:57:00]何解你個邊無鴨蛋賣?

    ReplyDelete
  3. 珍妮花30 June 2011 at 10:27

    咁快一個月啦...
    [版主回覆07/01/2011 17:58:00]話咁快2011年過左一半

    ReplyDelete
  4. xxl30 June 2011 at 18:12

    你d鴨蛋好得呀!
    我依度買咸鴨蛋都分2種, 一種係生, 另一種係熟. 好方便.
    [版主回覆07/01/2011 17:59:00]熟鹹蛋? 放雪櫃賣? 天氣咁熱會否變?

    ReplyDelete
  5. LsyKhrister1 July 2011 at 02:06

    到左外國,真係以前唔太鍾意食既野, 都會突然好想+好愛食...咸蛋係其中一樣... 你個D蛋好靚仔呀!半隻就可以送一碗飯啦!
    [版主回覆07/01/2011 17:59:00]個日整熟一隻, 我食半隻已經夠晒送飯 你有時間都試下整

    ReplyDelete
  6. Double Iron Legs1 July 2011 at 03:13

    我 D 咸旦都就嚟出籠喇！
    [版主回覆07/01/2011 18:29:00]返香港前食唔食得晒?

    ReplyDelete
  7. Lilo1 July 2011 at 11:01

    咸旦幾似樣呀
    [版主回覆07/02/2011 02:53:00]THANK YOU

    ReplyDelete
  8. Almaly 卡樂B媽咪1 July 2011 at 13:14

    一見張相就知今次成功啦！
    [版主回覆07/04/2011 05:15:00]得得地咁啦

    ReplyDelete
  9. xxl1 July 2011 at 23:57

    d熟咸蛋唔放入雪櫃, 三五日都冇事, 因為鹽, 糖係天然放腐劑, 用鹽, 糖醃製過d食物唔易變壞.
    [版主回覆07/04/2011 05:15:00]我將醃好既咸蛋洗淨放入雪櫃, 咁樣保存有無問題?

    ReplyDelete
  10. xxl4 July 2011 at 01:02

    我將醃好既咸蛋洗淨放入雪櫃, 咁樣保存有無問題?
    洗咗d鹽應該易變壞, 如果只係3幾日都OK. 但超過就最好先煮熟待涼後放入雪櫃, 或者留係鹽水唔攞出嚟住, 咁放多1星期冇所謂.
     
    [版主回覆07/07/2011 00:04:00]男友唔鍾意食咸蛋, 我都要諗下辦法點樣短時間內解決D存貨

    ReplyDelete
  11. xxl6 July 2011 at 09:36

    咁你下次咪醃咁多, 或者食唔晒嗰d煮熟放雪櫃, 5-7日都應該得嘅.
    [版主回覆07/07/2011 00:39:00]我個樽都幾大, 有無方法令蛋唔會浮起?

    ReplyDelete
  12. xxl6 July 2011 at 10:49

    放隻細豉油碟或中式匙係d蛋上面, 咁d蛋就浮唔起.
    [版主回覆07/08/2011 05:25:00]下次要去唐人超巿搵下D細豉油碟先得

    ReplyDelete
  13. xxl6 July 2011 at 10:52

    用果醬d玻璃罐, 已經可以醃2隻蛋啦!
    [版主回覆07/08/2011 05:25:00]早兩日有個PASTE SAUCE樽用完, 多謝你提醒我物盡其用

    ReplyDelete

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