蒸蛋 Steamed Egg | 又滑又嫩 | Mr. Hong Kitchen

大家好 这一期视频和大家分享如何蒸出一盘又滑又嫩的蒸蛋
掌控好蒸蛋技巧 接下来要做啥种类的蒸蛋都不成问题了


Ingredients
1. Egg x2
2. Stock/water (see below tips)

Sauce
1. Mix some stock with little light soya sauce and fragrant oil in a bowl

Method
1. Beat the egg and stock/water (30-40deg) in a bowl and sieve. Do not over beat till bubbling
2. Cover it with cling wrap and poke a few holes
3. Steam for 5min under medium small heat.
4. Then off heat and wait for another 5min
5. Remove the cling wrap and add the sauce on it
6. Serve and enjoy! 💕

Tips:
🌹One beaten egg approximately 50-60g
🌹If prefer softer texture, may add 1.5X of stock approximately 90g
🌹If prefer harder texture or any ingredient which has high water content eg. fresh mushroom, may add 1X of stock approximately 60g
🌹If use water, must add little salt to make it firm


材料: （wpy ）
鸡蛋 2粒 （约120g+）
清水 180g+
盐 少许

★ 蛋和水的比例是 1: 1.5

淋酱: 高汤少许，生抽少许，香油少许 伴均匀，备用。

1. 清水加盐伴均匀，加入蛋轻轻打散，（尽量避免产生泡泡）
把蛋液过沥入蒸盘里，去掉表面泡末，用耐热保鲜膜包着盘子，
用牙签插些小洞，待水滚，转中小火，放入蒸盘，蒸5分钟
（蒸的时间依炉火大小决定），关火， 不要开盖，继续焖5分钟。
2. 取出，去掉保鲜膜，淋上淋酱，即可。

#SteamedEgg #ChineseSteamedEgg #WaterEgg # #SilkySteamedEgg
#蒸蛋 #水蒸蛋 #鸡蛋布丁 #食谱 #Recipe #MrHongKitchen

Facebook：  / mrhongkitchen  
Instagram：  / mrhongkitchen