[蛋料理]日式蒸蛋
![[蛋料理]日式蒸蛋](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F50519%2F049aef9d68784f2e.jpg&width=800)
描述
炎炎夏天吃不太下，所以就做有料的蒸蛋，又有飽足感
份量
4
人份
時間
15
分鐘
步驟
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備料,將雞蛋與香菇水調勻，並用濾網過濾蛋汁
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蛋汁6分滿倒入蒸蛋器皿(此次倒入7-8分滿有點小失敗)
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器皿放入平底鍋，平底鍋內倒入1杯水，大火轉小火蒸5-10分鐘，關火悶2分鐘
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鋪上表面食材，將剩餘的蛋液倒入，大火轉小火蒸5分鐘，悶2分鐘
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淋上香油，即可上桌
小撇步
1.1杯150CC水搭配1顆雞蛋
2.要蒸之前最好建議用濾網過濾蛋汁，以免像我這次蒸出來有空氣洞
3.分兩段倒入蛋液，是為了要讓食材浮在表面中，也可一段式直接將食材沉入器皿內，蒸熟即可
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