上次去藏酒山莊 @cjwine 參加體驗活動，學到超多！其中最驚艷的就是「現摘萬壽菊金棗醬玉子燒」，香到不行～這次去啾媽媽家，院子萬壽菊盛開，啾 @joy_food_in_life 說現在香氣最濃，我一聞真的！立刻摘葉子跟花帶回家，決定再來做一次💛
📜萬壽菊玉子燒
——————
蛋 3顆｜薄鹽醬油 1茶匙｜鹽 少許
十全味醂 @scmiso1954 1大匙｜柴魚高湯(或水) 2大匙
做法:
1.蛋液打散，小火分次倒入煎成蛋皮並捲起，重複至蛋液用完。最後一層可加入萬壽菊葉或花，再捲起厚切即可。
這次因為摘太多🤣 我直接切碎拌進蛋液裡，雖然花放上去不太明顯，但香氣真的滿到炸裂～超推薦🌼✨
【 #貝兒廚房冷知識 】
🌼 萬壽菊正值花期，香氣最濃
🌼 花瓣可食用：蛋料理、沙拉、甜點都適合
🌼 葉子也很香：炒蛋或拌麵糰超加分
🌼 小療效：助消化、抗菌、舒壓、護肝
© 2022. Sabine Devieilhe & Ambroisine Bré – Duo des fleurs (Flower Duet) from Delibes: Lakmé (Opéra-Comique)
👉 想看更多料理日常與開箱，追蹤 @bkcooking.tw
🍱 Bestie Bento EP5｜Fresh-picked marigold tamagoyaki 🌼🍳
learned this marigold omelette trick at
@cjwine before, and I was obsessed.
This weekend at Joy’s mom’s garden, the marigolds were in full bloom—Joy said
the aroma is strongest now, hence I picked some leaves and flowers so made
tamagoyaki again 💛
✨ Smells AMAZING and tastes even better.
【Quick Marigold Facts】
🌼 In
season now = strongest fragrance
🌼 Petals
are edible (eggs/salad/desserts)
🌼 Leaves
are super aromatic, perfect for omelettes
🌼
Traditionally used for digestion & relaxation
👉 Follow for more food & daily cooking: @bkcooking.tw