【陳家廚坊】名菜黃埔蛋食譜
<span style="font-size:14px">屆時陳紀臨和太太方曉嵐兩位名師，</span><span style="color:#FF8C00"><span style="font-size:16px">會教大家煮養顏冬菇燴花膠、紅棗雪耳雪蓮子，仲會分享埋簡易海南雞飯嘅煮法。</span></span></strong></div>
<div><strong><span style="font-size:14px"><span style="font-size:18px"><span style="color:#FF8C00">二人學煮三款菜式，都係$480，</span></span>快啲孖住另一半黎參加啦！</span></strong></div>
{/textblock_content}[/yee_text_block][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"]{textblock_content}<p><span style="font-size:18px"><span style="color:#800080"><strong>課程資科：</strong></span></span><br />
<span style="color:#FF8C00"><strong>日期：</strong></span>2016年8月6日（星期六）下午3時30分至下午6時<br />
<span style="color:#FF8C00"><strong>地點：</strong></span>九龍佐敦道23‐29號新寶廣場20樓信興廚藝中心<br />
<span style="color:#FF8C00"><strong>導師：</strong></span>陳家廚坊<br />
<span style="color:#FF8C00"><strong>實習菜式：</strong></span>冬菇燴花膠、紅棗雪耳雪蓮子<br />
<span style="color:#FF8C00"><strong>示範菜式：</strong></span><span style="color:rgb(0, 0, 0); font-family:tahoma,sans-serif,arial,helvetica">簡易海南雞飯</span><br />
<span style="color:#FF8C00"><strong>費用：</strong></span>港幣$480/組 （*每2人一組、包材料費及提供用具）<br />
<span style="color:#FF8C00"><strong>查詢電話：</strong></span>(852) 5296 8520 / (852) 3955 6454<br />
<span style="color:#FF8C00"><strong>報名方法：</strong></span><em><u><a href="http://bit.ly/0806class">http://bit.ly/0806class</a></u></em><br />
<span style="color:#FF8C00"><strong>付款方法：</strong></span>存款至「Cloud Connect Technology Limited」於中國銀行（香港）的帳戶號碼：012-737-1-022599-5，並在銀行收據上註明姓名及聯絡電話，WhatsApp到（852）5296 8520或發送電郵至cs@myCOOKey.com。</p>
<p><strong><em>*課程每2人一組，單一參加者將被安排與其他參加者同組。</em></strong></p>
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{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="0"][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_single_image title="" image="images/carmen/chansworkshop/chansworkshop9.jpg" image_size="" image_type="" image_link="冬菇燴花膠" target="_blank" image_align="yee-align-left" css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"][/yee_single_image][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"]{content}<p><span style="line-height: 15.8079996109009px;">特輯第一擊是傳統家常名菜黃埔蛋！</span><span style="line-height: 15.8079996109009px;">別少覤這道炒滑蛋，它以酥、鬆、香、軟、滑聞名，要炒出這種效果，絕非易事。</span>還有極多烹調小貼士在視頻內公開，快快Click入去睇片!</p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>觀賞完視頻之後，仲有遊戲玩，贏《最愛香港菜 2》食譜書！</strong></p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>遊戲玩法：</strong></p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>Step 1.</strong> <span style="font-size: 18.0180187225342px; line-height: 1.3em;">登入<a href="http://goo.gl/2fdlBb">http://goo.gl/2fdlBb</a></span><span style="font-size: 18.0180187225342px; line-height: 1.3em;">內</span><span style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;">，觀看</span><span style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;">「陳家好味道」煮食視頻</span><span style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;">。</span></p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>Step 2.</strong> 追蹤 myCOOKey Instagram </p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;">Step 3. </strong>上載一張家常菜相片至Instagram</p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>Step 4.</strong> 在相片描述: </p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>A.</strong> 加上hashtag #myCOOKeyICook</p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>B.</strong> 寫下「陳家好味道」煮食視頻中你最喜愛的菜式名稱<span style="font-size: 18.0180187225342px; line-height: 1.3em;">。</span></p>{/content}[/wgt_tinymce_editor][/yee_column][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_single_image title="" image="images/carmen/chansworkshop/chansworkshop8.jpg" image_size="" image_type="" image_link="冬菇燴花膠" target="_blank" image_align="yee-align-left" css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"][/yee_single_image][/yee_column][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_single_image title="" image="images/carmen/chansworkshop/chansworkshop7.jpg" image_size="" image_type="" image_link="" target="_blank" image_align="yee-align-left" css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"][/yee_single_image][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<div style="line-height: 20.8px;"><span style="font-size:14px">「特級校對」陳夢因次子陳紀臨和次媳方曉嵐，在香港已出版十多本著作，</span><span style="color:rgb(128, 0, 128)"><strong>兩位名師今日教嘅黃埔蛋，乃廣州幾近失傳名菜，以鬆軟和滑溜聞名。原來</strong></span><strong><span style="color:#800080">秘訣在於先將蛋白和蛋黃分開，並將蛋白打至大起泡，讓蛋白先注滿空氣，</span></strong><span style="font-size:14px">才與蛋黃混合，便能炒出鬆軟口感！</span></div>
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{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_single_image title="" image="images/carmen/chansworkshop/chansworkshop11.jpg" image_size="" image_type="" image_link="" target="_blank" image_align="yee-align-left" css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_single_image][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="font-size:18px"><span style="color:#FF8C00"><strong>黃埔蛋</strong></span></span></p>
<div><span style="color:#FF8C00"><span style="font-size:16px"><strong>材料：</strong></span></span></div>
<div>雞蛋 5 隻</div>
<div>豬油 1 湯匙</div>
<div>鹽 1 茶匙</div>
<div>油 2 湯匙</div>
<div> </div>
<div>
<div><span style="color:rgb(255, 140, 0)"><span style="font-size:16px"><strong>做法 :</strong></span></span></div>
<div>1) 蛋黃和蛋白分開，蛋白打至起大泡，加入豬油，再打至起泡。</div>
<div>2) 加入蛋黃和1/2茶匙鹽，打至和蛋白完全混合。</div>
<div>3) 鑊洗淨，冷鑊下油，大火把油燒到中高溫（油的表面湧現一個一個小圓圈，約170度攝氏）時便熄火，把蛋漿從油的中心倒進。</div>
<div>4)用鑊鏟沿同一方向把蛋漿一鏟一鏟的翻到鑊的一邊，到看不見鑊底有液體蛋漿時即可上碟。</div>
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<p>更多家常菜視頻：</p>
<p><span style="text-decoration: underline;"><strong><a href="promotion?page=chanskitchen">陳家好味道</a></strong></span></p>
<p>你或有興趣「煮」題：</p>
<p><span style="text-decoration: underline;"><strong><a href="home-cooking/tips/1060-%E8%92%B8%E6%B0%B4%E8%9B%8B-%E5%AB%A9%E6%BB%91%E5%BF%85%E6%AE%BA%E6%8A%80.html">蒸水蛋 嫩滑必殺技</a></strong></span></p>
<p><span style="text-decoration: underline;"><strong><a href="home-cooking/feature/1226-%E5%A4%8F%E6%97%A5%E6%9E%9C%E6%B9%AF%E3%80%8C%E8%98%8B%E3%80%8D%E6%B7%BB%E6%BB%8B%E5%91%B3-recipes-%E9%A3%9F%E8%AD%9C.html">夏日果湯「蘋」添滋味</a></strong></span></p>
<p><span style="text-decoration: underline;"><strong><a href="home-cooking/feature/1207-%E5%8E%BB%E6%B0%B4%E8%85%AB%EF%BC%81%E8%96%8F%E7%B1%B34%E9%A3%9F%E8%AD%9C-recipes-%E9%A3%9F%E8%AD%9C.html">去水腫！薏米4食譜</a></strong></span></p>
<p> </p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row]
2016/7/15 07:00:00
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