小菜
由 CookWhatHK0 次收藏
玉子豆腐蒸水蛋以雞湯蒸出滑溜蛋面，配玉子豆腐片同蟹柳，嫩滑惹味。
將玉子豆腐切成約 12 片。
Cut the tamago tofu into about 12 slices.
發打雞蛋，加入清雞湯拌勻。
Beat the eggs and stir in the clear chicken stock until even.
把玉子豆腐同蟹柳放到碟中，再過篩倒入蛋液。
Place the tamago tofu and crab sticks in a dish, then strain the egg mixture over them.
包上保鮮紙，水滾後大火蒸約 8 分鐘。
Cover with cling film and steam over high heat for about 8 minutes once the water boils.
