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秘訣一 比例蛋：水=1：1.5，蒸蛋Q彈滑嫩的絕佳比例 秘訣二 用濾網過濾蛋液結締組織，蒸蛋口感較細緻 秘訣三 冷水下鍋小火蒸，表面更平滑 秘訣四 有水分的材料先瀝乾再加，才不會破壞口感 Recipe secret 1 Ratio of eggs to water = 1:1.5, an optimal ratio for a springy texture. Recipe secret 2 Using a sieve to filter out the gelatinous tissue gives the steamed egg mixture a more delicate texture. Recipe secret 3 Putting cold water in the steamer on low heat creates a smoother surface. Recipe secret 4 Adding water to the mixture and draining it off later will not harm the taste. 水蒸蛋Poached Eggs 材料： 雞蛋 1碗 水 1又1/2碗 Ingredients: Eggs 1 bowl Water 1 1/2 cups 調味料： 鹽 1/2茶匙 白胡椒粉 1/4茶匙 米酒 1大匙 Salt 1/2 teaspoon White pepper 1/4 teaspoon Rice wine 1 tablespoon 作法： 1. 將雞蛋、水及所有調味料倒入大碗中，拌勻後以濾網過濾掉結締組織及泡沫，再將蛋液裝碗。 2. 炒鍋加入水，放上蒸架，再擺上作法1的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。 Preparation Method: 1. Put eggs, water, and all seasonings into the bowl and mix well, strain the mixture back into the bowl through a sieve to filter out foam and gelatinous material. 2. Add water to a steaming pot then place the bowl of egg mixture from step 1 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the side of the bowl produces no ripples, the egg mixture is cooked. 鮮奶蒸蛋白Steamed Milk and Egg White 材料： 蛋白 1碗 鮮奶 1又1/2碗 Ingredients: Egg white 1 bowl Fresh milk 1 1/2 cups 調味料： 鹽 1/4茶匙 玉米粉 1又1/2大匙 Seasoning: Salt 1/4 teaspoon Corn flour 1 1/2 tablespoons 作法 1. 將鮮奶、玉米粉、鹽倒入大碗中拌勻，再加入蛋白拌勻，以濾網過濾掉結締組織及泡沫，再將蛋液裝碗。 2. 炒鍋加入水，放上蒸架，再擺上作法1的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。 Preparation Method: 1. Put the milk, corn flour, and salt into a bowl and mix well, then stir in the egg white and strain the mixture back into the bowl through a sieve to filter out foam and gelatinous material. 2. Add water to a steaming pot then place the bowl of egg mixture from step 1 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the side of the bowl produces no ripples, the egg mixture is cooked. 南瓜蒸蛋Pumpkin Eggs 材料： 雞蛋 1碗 南瓜 150公克 水 1又1/2碗 Ingredients: Eggs 1 bowl Pumpkin 150 grams Water 1 1/2 cups 調味料： 鹽 1/2茶匙 白胡椒粉 1/4茶匙 Seasoning: Salt 1/2 teaspoon White pepper 1/4 teaspoon 作法： 1. 將南瓜切小塊後蒸熟，壓成泥備用。 2. 將雞蛋、水及所有調味料倒入大碗中，拌勻後以濾網過濾掉結締組織及泡沫，再將蛋液裝碗，加入南瓜泥拌勻。 3. 炒鍋加入水，放上蒸架，再擺上作法2的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。 Preparation Method: 1. After steaming, cut the pumpkin into small pieces then mash them up. 2. Place the eggs, water, and all seasonings into the bowl and mix well. Strain the mixture through a sieve to filter out foam and gelatinous material. Then add the pumpkin pulp into the bowl and stir in well. 3. Add water to the steaming pot and place the bowl of egg mixture from step 2 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the bowl produces no ripples the egg mixture is cooked. 翡翠蒸蛋Jade Steamed Eggs 材料： 雞蛋 1碗 菠菜葉 100公克 水 1又1/2碗 Ingredients: Eggs 1 cup Spinach leaves 100 grams Water 1 1/2 cups 調味料： 鹽 1/6茶匙 白胡椒粉 1/6茶匙 Seasoning: White pepper 1/6 teaspoon Salt 1/6 teaspoon 作法 1. 燒一鍋水，將菠菜葉放入鍋中，汆燙約10秒後沖涼擠乾，切末備用。 2. 將雞蛋、水及所有調味料倒入大碗中。拌勻後以濾網過濾掉結締組織及泡沫，將蛋液裝碗，再加入菠菜末拌勻。 3. 炒鍋加入水，放上蒸架，再擺上作法2的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。 Preparation Method: 1. Boil the spinach leaves in the pot of water for about 10 seconds, afterwards squeeze them out and mince them. Set aside. 2. Place eggs, water and all seasonings into the bowl and mix well. Strain the egg mixture through a sieve to filter out foam and gelatinous material, then add the spinach leaves and stir well. 3. Add water to a steamer pot and place the bowl of egg mixture from step 2 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the side of the bowl produces no ripples, the egg mixture is cooked. - 楊桃美食網 http://www. 天天買菜 天菜網 http://www. Youtube https://www./user/ytower01 https://www./ytower01 |
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