蒸水蛋

acchenry

食材
雞蛋 Egg3隻/pcs
4 H2 ]5 g% a0 f雞湯 Chicken broth200毫升/ml
( b4 r) u& N( H& Q
作法
3 F! a( ?, b0 B2 G$ V5 A* n1雞蛋輕力拂勻後過篩 Whisk the eggs then strain.
8 _$ c" r9 v/ s0 F! a2與雞湯輕輕拌勻 Mix with chicken broth.
) W3 Q& g6 ?: {3將蛋液注入碟內，用耐熱保鮮紙包好 Add the egg liquid into a deep dish. Cover with cling wrap.
) \# W; ?0 a9 e1 L- Y$ ]' C4大滾水落鑊，隔水蒸5分鐘，熄火焗5-8分鐘，完成 Steam in hot water over high heat for 5 minutes. Leave the wok covered for 5-8 minutes. Done.
1 \: {8 ~9 m; m

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