Japanese Steamed Egg Custard

Japanese Steamed Egg Custard

日式茶碗蒸蛋

材料

  • 蛋 3隻
  • 水  250毫升
  • 木魚精(或其他海鮮濃縮粉)  2茶匙
  • 蝦,去殼及黑腸 6隻
  • 蟹柳  1條
  • 鮮冬菇 2隻
  • 白果,已去殼和皮,已汆水 4粒

做法

  1. 蛋打勻; 將木魚精溶在熱火中,待涼; 蛋汁及木魚湯混合。
  2. 將蟹柳切段; 新冬菇切絲。
  3. 將白果在内的材料放入小碗中,注入適量蛋汁。
  4. 慢火蒸約15分鐘至熟。即可享用。

 

Ingredients

  • 3 Eggs
  • 250ml Hot water
  • 2 tsp Bonito powder (or other seafood extract powder)
  • 6 Shrimps, shelled and deveined
  • 1 Crabstick
  • 2 Fresh shitake mushrooms
  • 4 pcs Ginkgo, shell and skin removed, blanched

Method

  1. Beat egg; Dissolve bonito powder into hot water, let cool; Mix egg into broth.
  2. Dice crabsticks, slice shitake mushroom.
  3. Divide ingredients including Ginkgo into small bowls, pour enough egg mixture to cover.
  4. Steam the custard at low heat for 15 minutes. Ready to serve.

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