自制多用途 咸蛋黄酱 The Best Salted Egg Yolk Sauce Recipe скачать в хорошем качестве

自制多用途 咸蛋黄酱 The Best Salted Egg Yolk Sauce Recipe

咸蛋黄酱 Salted Egg Sauce English Subtitle Version:    • Salted Egg Sauce 改良后更幼滑的 咸蛋黄酱 Full recipe ...   Click “Show More” for full recipes I was an airline stewardess Before A stay-at-home mom with 4 kids Now Love Cooking, Baking & Sharing Recipes 前空姐、目前是四个孩子的全职妈妈 喜欢烹饪/烘培、分享食谱 Subscribe for more video recipes: YouTube 👉🏻 Jacelyn Lim 👈🏻 https://bit.ly/2NeCXiH Follow Jacelyn (Recipes) on social media: Facebook:   / jacelynsfoodmall   Instagram:   / imjacelyn   *Suitable to eat with fried chicken/pork chop & fried squid 咸蛋黄 8颗 8 salted egg yolks 有/无盐牛油 butter 2汤匙/tbsp 细砂糖 sugar 2汤匙/tbsp 盐 salt 1/2茶匙/tsp Paprika 1/5茶匙/tsp 鲜奶 milk 80ml 咖喱叶咸蛋黄酱 salted egg yolk sauce with curry leaves: 植物油 cooking oil 1汤匙/tbsp 咖喱叶 curry leaves 4-5根/stalks 1。咸蛋黄蒸熟，压碎。 Steam then crush the salted egg yolks. 2。锅里倒入有/无盐奶油 + 咸蛋黄碎，小火翻炒2-3分钟，至混合均匀。 Stir fry the butter + salted egg yolks over low heat for 2-3 minutes until well combined. 3。倒入砂糖 + 盐 + Paprika，搅拌均匀。 Add in the sugar + salt + paprika, mix well. 4。倒入鲜奶，转中高火，边搅拌边煮至滚后，起锅。 Add the milk into the pan, increase to medium-high heat, stirring constantly and bring to a boil. Then remove from heat. *可以做多一些，冷却后放入干净消毒过的罐子里保存。 *冷藏保存1个星期。冷冻保存1-2个月。 It should last for 1 week in the refrigerator and 1-2 months in the freezer. 5。锅里倒入油，把咖喱叶倒入，中火炒至香，离火。 Sauté the oil + curry leaves over medium heat, until fragrant. Then remove from heat. 6。倒入咸蛋黄酱，翻炒均匀即可。 Add the salted egg yolk sauce, stir to combine. #imjacelyn #saltedeggyolksauce #咸蛋黄酱