蒸水蛋

acchenry

食材
$ F2 B! p+ r" S$ g( `雞蛋 Egg3隻/pcs
2 q. @! Q; P2 u# Z+ h4 @9 f雞湯 Chicken broth200毫升/ml
5 C- \6 Q) E$ A% k# ~5 ~
6 O  m) o% \& h0 Z$ Z# t0 Q作法
1雞蛋輕力拂勻後過篩 Whisk the eggs then strain.
2與雞湯輕輕拌勻 Mix with chicken broth.
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.
4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.
8 w  c( V/ ]( r. l2 @) V' C
5 x/ M% m4 ^( `! I/ p3 d
: x' D  s8 ^0 h) w, T2 _: A- F/ a: L