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# 蒸箱鸡蛋羹的做法 | ||
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蒸箱鸡蛋羹,是一道简单快捷易做的菜,制作时长约为 15 分钟。适用于有家庭蒸箱的厨师。 | ||
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## 必备原料和工具 | ||
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- 鸡蛋 | ||
- 食用盐 | ||
- 食用油 | ||
- 生抽(可选) | ||
- 蒸箱 | ||
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## 计算 | ||
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按照 1 人的份量: | ||
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- 鸡蛋 1 个 | ||
- 食用盐 1g | ||
- 食用油 5ml | ||
- 生抽 / 味极鲜 6ml(可选调味) | ||
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## 操作 | ||
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- 一个鸡蛋放入碗中打散 | ||
- 向碗中加入鸡蛋体积1.0-1.5倍 60 度纯净水,并且搅拌均匀 | ||
- 正确范围内水越少弹,水越多越嫩 | ||
- 注意:超出范围后,水越少会口感变得太弹,水越多会变得太稀 | ||
- 加入食用盐 1g | ||
- 盐起到了重要的增加底味和凝固作用 | ||
- 加入食用油 5ml | ||
- 过滤蛋液,去掉蛋液中的浮沫(可选,不过滤蒸出来的蛋会有气泡导致不好看) | ||
- 确认蒸箱的水源已经补充至足够(若不确定,可把水槽补满) | ||
- 将已经完全搅拌均匀的鸡蛋液碗放入蒸箱 | ||
- 调节至**100摄氏度**蒸 **10 分钟** | ||
- 打开蒸箱 (注意:蒸箱在开启时会有蒸气瞬间喷出,注意缓慢开启) | ||
- 出锅(可加入生抽调味) | ||
- 享用 | ||
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## 附加内容 | ||
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如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。 |