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昆布鏗魚高湯蒸水蛋
昆布鏗魚高湯蒸水蛋
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step917
昆布鰹魚有天然鮮味,不用再加鹽,減低鈉度
用蔬菜菇類取代免治肥豬肉,成低脂菜式
Chinese
Main Dish
Other Meat
/
Vegetable
/
Egg
Steam
Novice
20 mins
Ingredient and Portion
蛋白 1隻
全蛋 1隻
秋葵/蘿蔔/雞脾菇 少量
昆布 1小片
鰹魚 適量
Method
1. 把昆布和鰹魚放入滾水中煲5分鐘
2. 隔起昆布和鰹魚成昆布鰹魚高湯
3. 蛋液發勻後倒入高湯
4. 把秋葵/蘿蔔/雞脾菇放步驟3的高湯面
5. 用保鮮紙包著步驟4
6. 隔水蒸12分鐘
7. 放上鰹魚裝飾
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