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三色蛋蒸素帶子
Three Coloured Steamed Egg with Vegan Scallops

24_滑蛋蒸素甘貝
材料 :
好素素帶子(切粒)- 150克
皮蛋(切粒)- 1隻
咸蛋(切粒)- 1隻
雞蛋- 3隻
唐芹(切茸)- 5克
 
調味 :
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – 適量
Ingredients:
Soo Good Vegan Scallops – 150g
Preserved Egg (diced) – 1pc
Salted Egg (diced) – 1pc
Egg – 3pc
Chinese celery (minced) – 5g
 
Seasoning:
UO Natural Sea Salt 
Ruei Chun Grandpa Black Bean Soy sauce
做法 :
  1. 將雞蛋打入碗中,加入凍滾水(水比雞蛋份量 1:1.5)和鹽,完全攪拌均勻。
  2. 過濾雞蛋液中之雜質,並除去浮在表面的泡沫,以確保蒸蛋細滑而不會產生氣孔。
  3. 將皮蛋、鹹蛋和素帶子放進雞蛋液中,並攪拌均勻。
  4. 將混合好之蛋液倒進大碟,大火蒸8分鐘,然後鋪上唐芹茸及淋上黑豆醬油
Steps:
  1. Mix eggs, water (ratio should be 1:1.5)and salt completely.
  2. Use a sieve to filter egg mixture to remove all lumps and bubbles. It makes the steamed egg super smooth.
  3. Add diced preserved egg, salted egg and Vegan Scallops and mix well.
  4. Transfer egg mixture to a deep serving plate. Steam for 8 minutes on high heat, then top with minced Chinese celery and Black Bean Soy sauce
TF403N_1_廷豐素帶子(純素)_TF Vegan Scallops (Vegan)
好素素帶子
瑞春醬油阿伯黑豆醬油
瑞春醬油阿伯黑豆醬油
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材料
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