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標題: 三色蛋 Tri-colour Egg [打印本頁]

作者: hlt 時間: 2008-10-17 08:56
標題: 三色蛋 Tri-colour Egg

材料: 雞蛋 4隻皮蛋 1隻鹹蛋 1隻芫荽少許 Egg 4 Century egg 1 Salted egg 1 Some coriander
調味: 調味料美極鮮雞粉 1/2茶匙粟粉 1/2茶匙水 1/2茶匙白胡椒粉少許蘸汁美極鮮醬油適量 Seasonings MAGGI Chicken Bouillon 1/2 tsp Corn flour 1/2 tsp Water 1/2 tsp Pinch of white pepper Dipping sauce Suitable amount of MAGGI Seasoning
備註: 份量2人 Serves 2 小貼士蒸蛋時不要時常打開鑊蓋，以免「倒汗水」滴進蛋中。 Tips Do not keep opening the wok cover during the steaming to prevent water droplets from dropping onto the steamed egg.
食譜提供: 嘉出版《簡易快捷cook得起》

做法: 簡介 :做法
1. 先將雞蛋拂勻和鹹蛋烚熟，然後把皮蛋及鹹蛋切件後，加入蛋液中，再下調味料拌勻。
2. 預備一個容器，倒入三色蛋液，上面鋪一層保鮮紙，以中火隔滾水蒸15分鐘，即成。
3. 淋上美極鮮醬油同吃。

Procedures
1. Beat eggs and blanch salted egg with boiling water till done. Cut century egg and salted egg into pieces. Add into beaten egg. Add seasonings and mix well.
2. Prepare a container. Pour in tri-colour eggs. Top with layer of cling wrap. Steam over boiling water for 15 minutes. Done.
3. Pour MAGGI Seasoning over. Serve.
:35:

作者: j_19881012 時間: 2013-9-27 01:09
不錯不錯.,..我喜歡

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