2012年12月2日 星期日

滑蛋蝦仁 Stir-Fried Shrimps With Scrambled Eggs














呢碟滑蛋蝦仁,用既蛋係日本鹿兒島雞蛋三隻。



話說超市而家賣蛋,個盒用膠紙封實,冇得揀。外國蛋個紙盒封密晒,睇唔到D蛋靚唔靚,點買呀?

都係日本人夠細心,佢用個全透明膠盒裝蛋,十隻一目了然。雖然要三十幾元盒,都係抵俾佢賺既。



真係大鄉里,第一次買日本蛋。就整碟滑蛋蝦仁試下。



日本人做事認真,蛋量重都人專人負責,仲開晒名。



蛋都幾靚,三隻個黃都挺身,好新鮮。



專登落紅指天椒同蔥花,等佢色彩鮮艷D。



香滑、好味!

8 則留言:

  1. Hello, Buddy,

    Regarding buying here in U.S. we have eggs sorted as "Medum" & "Large". They are all packed in foam paper boxes, in order to prevent being cracked on the road for transportation. We are allowed to open the box to inspect the eggs by ourselves.

    FDA permitts the supermarket to keep them in the ice box for only 5 days. Thereafter, all the unsold eggs have to be dumped to the trash bin. The eggs are not allowed to be given to any charitable agency. FDA worrys the "Solmonia Virus" would be develped after 5 days of storage, even stored in the ice box.

    Beside, our eggs are packed in a box for 1 dozen, usually are sold for under U$ 2.75 /box. Please do not "Kowtau" to the Japanese. China shows their muscle now on all those islands which was ceased to Japan during the Ching Dynasty.

    Good evening in L.A. It is raining hard here.

    Old Man

    Arthur Yu

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  2. 高人!你老實講,你究竟係咪做“後獲”㗎。。。哈哈哈!!!
    蝶《滑蛋蝦仁》煮到好似酒樓叫餸咁..........

    流口水..........我煮極都煮不好滑蛋效果㗎!指點兩吓,好喎!!!

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  3. Hello 阿Yu。香港惠康都有美國蛋賣,一盒一打,白蛋啡蛋中蛋大蛋都有,不過用膠紙封死晒個盒,唔俾人打開睇。我試過買番屋企先發覺有兩隻裂左黐實個盒,不過費事走番去換。所以我好耐冇買紙盒裝既蛋。以前都俾人打開睇,不過人都有私心,有人打開,係換蛋,換到最靚先買。我做超市都會封死佢啦。美其名話保持衛生。所以我今次見到有盒咁艷麗既日本蛋,睇通睇透,就三十幾元盒都買左囉。
    買盒蛋唔係叩頭,佢做得好就要讚,做得差自然要鬧啦。
    食食食,食鬼晒D日本蛋!

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  4. 哈哈哈 幾年前我都問過你係唔係廚師嚟 嘻嘻 你記得嗎

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  5. Good evening in L.A. Buddy,

    Our State Consumer Protection Law allows consumers to open the box & replace those eggs which are cracked on the way of tansportation. See it here, HK still does not have any law to proctect the right of their citizens.

    Buddy, tell you the truth, American here, are really afraid of the Chinese Naval, & air Force developments. They show a stronger image to the American than Bruce Lee.

    By the way my last name is 喻. Are you really a professional chef of a restaurant? Please indicate how many tea spoons of those salt & soy sauce I have to add to the meat.I am not as experience as you are.

    Good evening in L.A.

    Old Man

    Arthur Yu

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  6. 我記得,不過我唔係呀廚師。

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  7. 先用大火燒熱鑊,落蛋後就要炒動同埋校細火,總之唔可以俾D蛋乾同燒焦。
    我用隻黑金剛炒架。

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  8. Hello Mr. 喻, I am not a chef ar. I add salt and sugar just by "feeling" most of the time. I just need more accurate calculation of ingredients when baking bread and making Chinese dim sum.

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