不一樣的四色蒸蛋~莫莫出品
今天想要分享一道看上去很有格,做法超簡單,感覺花了很多時間才能做出來的蒸蛋🥚。一般的蒸蛋吃多了,今天我們換個口味試試看之前抖音上紅了一個夏天的四色蒸蛋。上層有點韌性,下層是彈彈嫩嫩的,中間還夾了火腿,皮蛋,跟蟹柳,口感豐富。做好之後可以蘸醬吃,也可以單單吃。給小朋友吃的可以去了皮蛋跟蟹柳,只用火腿加點玉米或青豆,走清淡路線。
材料:
雞蛋5顆
皮蛋1顆
火腿2大片
蟹柳2條
做法:
-將蛋黃跟蛋清分開裝在兩個碗裡。
-皮蛋,火腿切小塊備用。
-準備一個可以上蒸籠的容器,我用玻璃保溫盒,底部跟旁邊摸上油。
-將火腿,蟹柳,皮蛋擺入底部,倒入蛋清,蓋上保鮮膜,再用牙籤戳幾個洞。放入已經滾到上氣的蒸籠裏蒸15分鐘。
-蛋白凝固後倒入攪碎的蛋黃液,蓋回保鮮膜繼續蒸10分鐘。
-取出後切塊就可以蘸料吃了。
撇步~
1. 蘸料可以用醬油,醋,辣椒,蒜,再加麻油調製。
2. 蛋清不要打發,不然有氣泡蒸出來就不光滑,不平了。
3. 沒有下調料因為火腿跟蟹柳都有鹹味了,再加反而鹹,而且味道不夠可以蘸醬。
4. 用長型或四方形小點的容器裝,蒸出來會比較厚實也漂亮。
5. 剛剛蒸好的蛋比較難出膜,可以等涼一點點再倒出來。
只要會開火而不會把廚房燒掉的人應該都能做到。配料可以根據自己喜歡來換,反正只要是顏色好看的都可以試試看。不喜歡皮蛋的完全可以省略。希望讓大家的菜單多出一點色彩,喜歡的記得按個讚👍喔!
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苏沫儿
November 5, 2018
谢谢分享。又学了一道美食。
小野菊
September 20, 2018
好棒!
kkkiii
September 20, 2018
很漂亮,但是没有图啊
一只软萌的格格
September 19, 2018
好酷
吃货的日常
September 18, 2018
第一次看到这样做法