海鮮茶碗蒸【電鍋簡單料理】
本帖最後由 sega951951 於 2021-12-1 16:58 編輯https://tokyo-kitchen.icook.network/uploads/recipe/cover/371197/d9a14f19f6089ab7.jpg台灣運彩討論區
份量2 人份
時間20 分鐘
食材雞蛋
2 顆
鮮蝦
4 尾
香菇
1/2 朵
豌豆
2 片
魚板
2 片
鰹魚醬油
1 小匙
米酒
1 小匙
高湯
220 毫升
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[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871034%2F0f34b08e0acfb12c.jpg&width=400準備好所有的準備好所有的食材
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871035%2F695a3b367c64d877.jpg&width=400雞蛋與高湯的比例約為 1:2，一顆雞蛋約 50~60 毫升 (依大小而有不同)，可以將蛋打入量杯中看容量去做換算
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871036%2Fef1c2d63da5ccf11.jpg&width=400將蛋均勻打散
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871037%2Fcf420131cae65e46.jpg&width=400倒入高湯、鰹魚醬油、米酒混和均勻
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871038%2F3b702787782d99d4.jpg&width=400將蛋液過篩，去除蛋筋，蒸出來的茶碗蒸口感可以更細緻
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871039%2F6b71a8462bcbc830.jpg&width=400蝦子去殼，用牙籤從蝦背上穿過去，挑出腸泥
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871040%2F8007ed5452557e03.jpg&width=400容器底部先放入一隻蝦子
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871041%2Fc109ae33e0110b5e.jpg&width=400再將過篩好的蛋液倒入容器中約 7~8 分滿，留下一點蛋液晚點用。若表面有小氣泡可以用湯匙先撈起來，成品可以更美觀
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871042%2F352ee9bc76f3a150.jpg&width=400電鍋內放入蒸架，再倒入 1.5 米杯水，先按下按鈕，加熱到出現蒸氣，再放入容器 (注意蒸氣燙手)
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871043%2F05a475c4c0c82e2b.jpg&width=400蓋上鍋蓋，蓋子下面用一根筷子留出縫隙以調整鍋內蒸氣，這樣做可以避免蒸蛋出現孔洞。蒸約 12 分鐘
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[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871048%2Ff0a2f988c646dda6.jpg&width=400時間到後打開鍋蓋，放入蝦子與其他食材
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871051%2F8bfcace4da667433.jpg&width=400再倒入剩下的蛋液 (不想分兩次加也沒關係，可以在步驟 8 就把所有蛋液加進去，省略此步驟 12)
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871052%2F7278da8528dabf4a.jpg&width=400蓋上鍋蓋，蓋子下面用一根筷子留出縫隙以調整鍋內蒸氣，再蒸約 8 分鐘。時間到後可以用一根筷子戳入茶碗蒸中心，若流出來是清澈的湯汁而非蛋液，代表熟了
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871054%2F4ce9749d6edd6206.jpg&width=400海鮮茶碗蒸完成！
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