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
- 蛋打勻; 將木魚精溶在熱火中，待涼; 蛋汁及木魚湯混合。
- 將蟹柳切段; 新冬菇切絲。
- 將白果在内的材料放入小碗中，注入適量蛋汁。
- 慢火蒸約15分鐘至熟。即可享用。
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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
- Beat egg; Dissolve bonito powder into hot water, let cool; Mix egg into broth.
- Dice crabsticks, slice shitake mushroom.
- Divide ingredients including Ginkgo into small bowls, pour enough egg mixture to cover.
- Steam the custard at low heat for 15 minutes. Ready to serve.
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