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蒸三色蛋
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蒸三色蛋
Ingredients
雞蛋3個
鹹蛋2個
皮蛋1個
上湯或凍開水3/4杯
麻油1茶匙
錫紙1張
Seasoning
Marinade
Cooking Method
1.
鹹蛋黃與蛋白分開，蛋黃切開一半，用刀壓成薄片。皮蛋去殼，切粗粒。把雞蛋漿置深碗內，加入鹹蛋白、上湯拌勻。先用麻油塗勻蒸蛋器皿，放入皮蛋粒，傾入蛋漿，蓋上錫紙，隔水慢火蒸5分鐘。鹹蛋黃放蛋漿上，蓋上錫紙，慢火再蒸12分鐘，即可供吃，或待冷後覆扣於碟，切厚片供吃。
2.
此菜不宜用大火，切記用慢火，蒸好的蛋漿才會嫩滑。
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