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滑蛋蒸素帶子
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
生抽 – 1茶匙
Ingredients:
Soo Good Vegan Scallops – 300g
Preserved Egg (diced) – 1pc
Salted Egg (diced) – 1pc
Egg – 3pc
Chinese celery (minced) – 5g
 
Seasoning:
UO Natural Sea Salt – 3g
Soy sauce – 5g 
做法 :
  1. 將3隻雞蛋打入碗中,並將蛋黃及蛋白完全攪拌均勻,加入凍滾水(水的份量是雞蛋的5倍),加鹽並完全攪勻。
  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生抽。
Steps:
  1. Beat the eggs and add water to it (the ratio should be 1:5), add salt and mix them completely.
  2. Use a sieve to filter the egg mixture to remove all the lump and bubbles. It makes the steamed egg super smooth.
  3. Add the diced preserved egg, salted egg and vegan scallops and mix well.
  4. Transfer the egg mixture to a deep serving plate. Steam it for 8 minutes on high heat, then topped with minced Chinese celery and soy sauce. 
TF403N_1_廷豐素帶子(純素)_TF Vegan Scallops (Vegan)
好素素帶子
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材料
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