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Ingredients
煮溏心蛋
- 6 颗 鸡蛋(约53-63克) ，带壳完整的
- 适量 水 ，加至主锅的1升刻度线
- 适量 冰水 ，冷却鸡蛋用
卤汁及制作
- 900 克 水
- 1 颗 整颗豆蔻 ，拍扁
- 2 片 香叶
- 1 颗 草果 ，拍扁
- 1 小块 桂皮
- 2 个 八角
- 1 茶匙 花椒
- 100 克 白洋葱 ，切块
- 50 克 老抽
- 60 克 生抽
- 5 克 盐 （约1茶匙）
- 30 克 糖
- Nutrition
- per 1 颗
- Calories
- 305.8 kJ / 73.2 kcal
- Protein
- 6.7 g
- Carbohydrates
- 2 g
- Fat
- 4.3 g
- Saturated Fat
- 1.4 g
- Fibre
- 0 g
- Sodium
- 168.1 mg
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