食谱取自 : 美味风采 @ 第69期
金瓜蒸蛋
材料 A :
180g
金瓜5粒 鸡蛋
150g 上汤
2茶匙 粟粉
材料 B :
1粒 蛋白 ( 打散 )
调味料 A :
1茶匙 浓缩鸡精盐少许
1汤匙 油
调味料B :
1/2杯 上汤盐少许
1茶匙 粟粉
做法 :
1.
金瓜去皮,籽,切片蒸熟,然后放入搅拌机加入上汤打烂成金瓜泥。
2.
鸡蛋打散加入调味料A,搅拌均匀,加入金瓜泥充分混合均匀。
3.
把混合料过沥碗中,用慢火蒸约10 ~ 15分钟至熟,取出。
4.
把调味料B煮滚,熄火后倒入蛋白拌匀,然后淋入金瓜豆腐上即可。
Recipe
source : Oriental Cuisine @ No.69
Steamed
Pumpkin Egg
Ingredients
A :
180g
pumpkin5 eggs
150g broth
2tsp corn flour
Ingredients
B :
1
egg white ( beaten )
Seasoning
A :
1tsp
concentrated chicken brothDash of salt
1tbsp cooking oil
Seasoning
B :
1/2cup
brothDash of salt
1tsp corn flour
Method
:
1.
Skinned and seeded pumpkin , and then slices to steam and blend finely in
blender .
2.
Beaten eggs and mix with seasoning A , and then add in pumpkin puree .
3.
Strain mixture into small bowl and steam in low heat for 10 ~ 15 minutes or
until cooked .
4.
Bring seasoning B to boil , then set off the heat and toss in egg whote and
then pour on top of pumpkin egg to serve .
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