Ricky教室 蒸水蛋不敗秘訣 用呢個黃金比例 下熱水去打蛋 蒸蛋唔好冚實蓋 滑到似豆腐花 Ricky’s secret for a fail-proof steamed eggs recipe
Ricky講煮講食
@rickycheungproductionAbout
About Ricky Cheung 13歲立志做廚師，隨表叔在西環的俄羅斯餐廳任學徒，十年後轉去尖沙咀新世界酒店發展，1989年獲調派去灣仔萬麗海景酒店Scala，跟隨英國總廚Paul de Ruyter 學藝，五年後晉升為行政總廚，擅長炮製新派歐陸菜。2005年獲熟客賞識，投資給他在柴灣開設歐陸私房菜館Le Mieux Bistro。2014年轉往香港浸會大學開辦西餐廳Bistro Bon，將酒店級數的美食帶進校園。 2018年他轉往高級餐飲集團《The Food Story》擔任集團行政總廚，主理旗下的餐廳包括祥仔、祥仔辣辣，直至2023年9月離職。 因他經常在媒體曝光，除了兼任《飲食男女》的前食譜專欄作家、新城財經台《飲食得喜》的節目主持，亦為各大電視台主持不同形式的飲食綜藝節目，如《煮角》、《小煮角》、《究竟食咗乜》、《煮場》、《煮場爭霸》、《煮題COOK》、《煮題COOK2》等等，被譽為料理界明星。 如有任何查詢/意見，歡迎在Facebook私信我們（👇連結在下方），或whatsapp : (852) 57025684 Facebook: https://bit.ly/3HgVnuk Instagram: https://bit.ly/3pDiCc7 YouTube: https://bit.ly/3n3SVjx
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印度氣泡酒Grover Zampa Soiree Brut /俄羅斯豉油Sen Soy 查詢：6818 0622 /2557 7268 Whatsapp查詢: http://wa.me/85268180622 查詢時間： 星期一至五8:30am-5pm 星期六8:30 am-4pm 「你吃下去的時候，蛋味很濃稠，像豆腐花般滑，這便慰藉心靈的蒸水蛋。」名廚Ricky滿足地說。 蒸水蛋易學難精，但只要跟足Ricky今次示範的黃金比例、蒸的時間和火喉，以及掌握當中的小秘訣，必定做到水嫩嫩及平滑如鏡的蒸水蛋。 蒸水蛋 Steamed egg 材料 (Ingredients) ： 雞蛋 160克(3隻) Eggs 160g (3pc) 水 320克 Water 320g 鹽 4克 Salt 4g #Ricky講煮講食 #香港名廚 #名廚 #張錦祥 #蒸水蛋 #印度氣泡酒 #俄羅斯豉油 #OrenjiProduction #HKchef #RickyCheung #Ricky #Zampa #Sensoy
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