小菜

由 CookWhatHK0 次收藏
鏡面蒸蛋將雞蛋加1.5倍清水及雞粉拌勻過濾,蒸至滑面無孔,面上鋪蝦仁和毛豆,嫩滑鮮香。
將三顆雞蛋打散,再加入份量為雞蛋體積1.5倍的清水,再放入適量的鹽和雞粉,拌勻。
Beat the eggs, combine with the water, add salt and chicken powder and mix well.
將攪拌好的蛋液過濾,再倒入最終要盛裝蒸蛋的容器中。(即使過濾後,蛋液表面可能仍有氣泡,此時可以用湯匙輕輕撇除,或者將容器在桌面上輕敲幾下,幫助氣泡浮出並消除。)
Strain the beaten egg mixture and pour into the serving dish. (There will still be bubbles after straining — skim them off with a spoon or tap the dish gently on the counter.)
在電鍋的外鍋中加入一杯水。用一個比盛蛋容器口徑更大的盤子將容器蓋住,或者使用錫箔紙將其緊密包覆起來。這樣做的主要目的是為了避免蒸煮過程中,鍋蓋上凝結的水滴落入蛋液中。
Put 1 cup of water in the outer pot of the rice cooker. Cover the serving dish with a plate slightly larger than the rim, or wrap with foil — the key is to prevent condensed water from dripping in.
另外準備一鍋滾水,將去殼蝦仁和毛豆放入燙煮至九分熟。
In a separate pot, blanch the prawns and edamame in boiling water until about 90% cooked.
當電鍋開關跳起後,迅速將燙好的蝦仁和毛豆擺放在蒸蛋表面。再次蓋上鍋蓋,利用餘溫繼續燜約3分鐘左右,即可取出享用。 【小撇步】 要做出蒸蛋,其口感應該是滑順細緻、沒有孔洞,質地軟嫩,並帶有濃郁的蛋香而非蛋腥味,同時富有鮮味。雞蛋與水的比例大約是1:1.5,水量越多,蒸蛋的口感會越加軟嫩。蛋液過濾以及避免蒸煮過程中水滴滴入,是製作成功蒸蛋的兩個關鍵步驟。
When the rice cooker finishes its cycle, place the prawns and edamame on top of the egg surface, cover again and let sit for about 3 minutes.