蒸水蛋

[匿名用戶]

點先可以整到又滑又好味呢????

心中缺乏<font color=red>愛</font color=red>的人，才是真正的貧窮！

[匿名用戶]

蛋1份,水1:3/4

發楊飲食文化,振興中華點心為己任.

[匿名用戶]

我不知道所謂的水蛋是否如日本的茶碗蒸？
但是蒸蛋是蛋１：水１（可加料酒以去蛋腥），
另外蒸時需將蓋子漏一角，不要全蓋上，
蛋面自然光滑平整

[匿名用戶]

材料:蛋4隻,罐頭雞湯1罐

秘決:<<以凍水落鑊蒸>>20兮鐘

[匿名用戶]

要加油數滴

[匿名用戶]

一 定要 用 慢 火

[bobo]

我的做法
加D浸透蝦米再灑上小小

[匿名用戶]

egg1:water1.5
slow fire

[匿名用戶]

The secret of making it smooth is to cover the egg with a microwave wrap and then steam, medium to high fire. With this protection, it won\’t be over-steamed. But, must use the wrap that for microwave cooking, not the regular one.

[匿名用戶]

One part of egg to one part of water. The secret is that the water has to be cooked and cooled.

[Author]

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