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四层蛋原料:蛋白3只,蛋黄2只,粟米粉1汤匙,麻油2汤匙,盐半茶匙,糖1茶匙。制作:鸡蛋3只连壳煮熟,去壳,分开蛋白与蛋黄。蛋白用搅拌机搅碎,加一半调味料、粟粉及半匙水搅匀,分为三份。蛋黄用汤匙压为泥,加入余下的调料,搅匀分为2份。小杯内涂麻油,先放入一份蛋白,用匙压实,再放入一份蛋黄,亦用匙压实,如此交错地放入蛋白与蛋黄。锅内烧滚水,隔水蒸约15分钟,取出反扣于碟上即成。
Four layers of egg raw materials: 3 protein, 2 egg yolks, 1 tablespoon corn flour, 2 tablespoons sesame oil, salt, half teaspoon, 1 teaspoon sugar. Production: 3 eggs cooked even shells, shelled, separated from the protein and egg yolk. Protein with a blender, add half seasoning, corn flour and half a spoonful of water and stir well, divided into three. The egg yolk is pressed into the mud with a spoon, add the remaining seasoning, stir evenly divided into 2 parts. Small cup coated with sesame oil, first put a protein, spoon compaction, and then add a piece of egg yolk, spoon is also compacted, so staggered into the protein and egg yolk. Pot boiling water, steaming about 15 minutes, remove the buckle on the dish Serve.