小菜
由 CookWhatHK0 次收藏
茶碗蒸是嫩滑的日式蒸蛋，以昆布湯調味，加入冬菇、蝦仁及鳴門卷，逐杯蒸製。
冬菇、蝦仁、蜆肉、鳴門卷裝進茶杯備用。
Place the shiitake mushrooms, shrimp, clam meat and narutomaki into tea cups and set aside.
昆布湯粉用 250 毫升熱水溶解後放涼。
Dissolve the kombu dashi powder in 250 ml hot water and let it cool.
雞蛋充分打發後，與昆布湯混合過篩。
Beat the eggs thoroughly, mix with the kombu dashi and strain.
於茶杯注入蛋液至約八分滿。
Pour the egg mixture into the tea cups until about 80% full.
蓋上微波爐保鮮紙蒸製 10 至 12 分鐘即成。
Cover with microwave cling film and steam for 10 to 12 minutes until set.
