2018新启程:日式糖心蛋

刚刚跨入2018的第一天就想着折腾点什么的我决定做日式糖心蛋。其实以前也做过不过这次决定用自己调的酱汁来做。

其实最简单的方法是用日式沾面汁加点葱花和水煮开之后就可以啦。这次我就稍微复杂一点用酱油，味淋，柴鱼花，小葱和冰糖做，我个人比较怕咸会兑水，因为这么多鸡蛋可能要吃个两三天的话一直腌就会很咸。我是酱油:味淋:水=3:1:3，大家可以根据自己的口味增减。

ps:忘记说了做好之后每次要吃的时候放到沸水里面三十秒左右热一下，别超过一分钟了不然变实心蛋啦哈哈哈

酱汁的材料混合在一起加热到沸腾放凉，然后把里面的柴鱼花和葱过滤掉只留汁

鸡蛋可以用针在屁股戳一个洞然后水沸腾煮六分钟（想吃不那么流心的可以7分钟）立刻捞出来放到冰水泡到完全冷却，可能要十到二十分钟，久一点也没关系。

这是过滤之后的酱汁

鸡蛋泡进去就可以啦，我中午做的晚上吃也完全入味了。

哈哈哈糖心蛋超级成功，其实个人更偏爱再熟一些的蛋黄橙色吃起来QQ的那种，但是这个程度也很满意啦！

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下面是可以用卤蛋做的料理，都是以前做的给大家一个参考

饭团我最爱的就是日本那个薯片拌饭料，太好吃了回购无数次，加到白饭里面搅拌好了之后，包入蛋黄酱和卤蛋就可以啦！

也可以用大片的海苔做成前阵子的网红不需要用手的饭团，只要保鲜膜把四个角包起来就OK

配拉面当然是王道，特别喜欢这两款猪骨汤拉面。图中是一整包煮的两人份的哦哈哈哈家里有个能吃的🐷

2017已经过去了，个人来说算是比较轻松的一年，希望新的一年有所进步，也能吃更多好吃的，也祝大家新年快乐2018心想事成噢! 

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