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Chinese Steamed Egg
Chinese Steamed Egg
材料:
蛋3隻
魚湯200毫升
熟蟹肉30克
露筍粒10克
紅蘿蔔粒10克
芡汁:
蠔油 1茶匙
水 100毫升
生粉 1茶匙
做法:
蛋混合魚湯,過篩兩次,去除雜質,放入陶瓷碗內,以保鮮紙緊緊包好。
琺瑯鑄鐵淺底鍋內,放入竹笪和少許水,蓋好,小火加熱1.5分鐘,轉中火煮沸。
放入蛋,蓋好,中火蒸10分鐘。
煮滾芡汁,加入露筍粒和紅蘿蔔粒,煮2分鐘,淋上蒸好的蛋上,加上蟹肉即成。
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