有史以来最可爱的日式煎蛋！把大家最喜爱的玉子烧变成可爱的小花！玉子烧，即卷蛋，是日本便当盒中健康的常备食品。虽然制作简单快捷，但每一口蓬松的蛋卷都充满鲜味。玉子烧通常用高汤、酱油或糖轻轻调味，但每个家庭通常都有自己喜爱的调味方式。
这些完美的小花朵是让您的下一个便当午餐看起来绝对精致可爱的超简单方法！
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烹饪时间
15 分钟
评分
分享
Artist
Masumi Kitajima
个人资料
食材
份量 3
原始食谱（1倍）可制作 3 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 3 鸡蛋
- 2tbsp 出汁 (日式高汤)
- 1tsp 淡口酱油
- 2 蟹肉棒 (蟹味棒)
步骤
- 1
在碗中打散鸡蛋，然后加入出汁和淡口酱油，搅拌均匀。
- 2
在玉子烧锅上轻轻涂油。倒入少量蛋液，使其均匀薄薄地覆盖锅底。将2根蟹肉棒首尾相接放在锅的一端；这将成为花的中心。将蛋皮卷绕蟹肉棒向锅的一端卷起，然后继续加入蛋液重复操作。
- 3
趁煎蛋卷还热的时候，用保鲜膜紧紧包裹。将5根竹签均匀地放在卷的周围，并用橡皮筋固定两端，以形成花瓣的压痕。
- 4
让其完全冷却以定型。取下竹签和保鲜膜，然后切成美丽的花朵！
食谱ID
1035
小贴士与备注
确保在玉子烧还热的时候塑形。
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Vegetable Chef & Specialist At her Tokyo-based cooking studio, "Weekend Citron," she celebrates the natural flavors of seasonal produce. Through her classes, she inspires others to appreciate the beauty of vegetables and the joy of a good meal. Thanks to her signature style—combining colorful table decor with clever vegetable techniques—she is a sought-after partner for major food brands, leading numerous product and recipe development projects. She also stays busy as a writer, consultant, and guest instructor. She holds the prestigious "Vegetable Sommelier Pro" certification in Japan. Weekend Citron’s philosophy is simple: "Healthy and Fun!" The classes focus on creating dishes that are as beautiful as they are nutritious. Known for her approachable take on global flavors and ingenious seasonal recipes, her studio is fully booked, welcoming a constant stream of students.