鸡蛋蒸牛肉片

2024-06-22 05:58:43 54

鸡蛋蒸牛肉片
牛肉片蒸水蛋,既能满足牛肉的软滑,也能使鸡蛋的味道更加丰富,街坊小民喜闻乐见,老少咸宜。

Details of ingredients

  • 鸡蛋2枚
  • 牛肉约120克
  • 香葱叶1/4杯
  • 生抽1小匙
  • 料酒1/2大匙
  • 白糖1/3小匙
  • 玉米淀粉1/2小匙
  • 精盐1/2小匙
  • 生抽1大匙
  • 麻油1小匙

Technique

  • 难度初级
  • 工艺
  • 口味清淡
  • 时间半小时

Steps to make 鸡蛋蒸牛肉片

  • 1.先把牛肉用生抽1小匙、料酒1/2大匙、白糖1/3小匙把牛肉腌起来,再放玉米淀粉1上匙,再抓均匀,放在一边静置约30分钟,把鸡蛋入碗打散,观察蛋液平面在碗里大概有多高,记住大概的刻度;
  • 2.把鸡蛋液倒入另一只碗,如果你选择蛋液与清水1:1,就把水倒满在原来的刻度,本人建议是1:1.5,所以放的水就比原来刻度高一点;
  • 3.搅拌几下,加入精盐1/2小匙,搅拌均匀;
  • 4.在蒸碟里平放牛肉片,中间留个空圆圈,好让肉片透气易熟;
  • 5.开锅把水烧开,把混合限的蛋液用筛子隔住倒入放牛肉的碟里;
  • 6.锅放蒸架,把蒸碟放在架上,如果锅盖是平的,要用薄膜封住碟面,避免水珠滴入碟里,如果锅盖是拱形的,一般情况下水珠会沿着锅盖向下流,可以免去薄膜;
  • 7.蒸5-7分钟,间中开一开盖透透汽以减少鸡蛋液老化起泡,等到蛋液凝固,就可以取出,在面上淋入生抽、麻油,撒上胡椒粉1/4小匙,撒上葱花,完成。
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