【鲜肉酿蛋】
by 毛毛妈
这个算是一道快速又美味的宴客菜,你也不妨试试。
用料:
1:瘦猪肉馅45克
2:葱花1茶匙,头抽酱油 1/3茶匙,生抽酱油1/3茶匙,老抽酱油1/3茶匙,盐1/8茶匙,白胡椒1/12茶匙,生粉1茶匙,香油 1/4茶匙, 鸡粉1/8茶匙,水4茶匙;
3:特大号鸡蛋3个;
4:小胡萝卜半根,葱花1茶匙;
5: 特级蚝油 1大匙,水1/4杯。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、将猪肉馅同所有2料放一碗内(图1),用一勺顺一个方向搅拌至馅上劲待用(图2)。胡萝卜刮去皮,切细粒待用(图3)。
2、鸡蛋放一锅里,加2杯水,置炉上开中火,煮至滚,调中小火焖煮10分钟后(图4),冲冷水,剥壳备用。
3、将煮好的鸡蛋对半切开(图5),小心挖掉蛋黄不用,加1.5茶匙的肉馅在蛋的凹嘈里(图6),放到一盘子里。依次做好其他的酿蛋。
4、取出电压力锅附带的支架,放入内胆里,加水到1杯的线。将盛放酿蛋的盘子放在支架上(图7),盖上盖子,排气阀放置密封位置,选【蒸】档10分钟(图8)。程序完成后,先冷却2分钟,再慢慢移动排气阀排气。取出蒸好的鲜肉酿蛋(图9),并转放一干净盘上,每个上面放些胡萝卜丁和1/6茶匙的葱花。
5、 小煮锅置炉上开大中火,放入5料拌匀煮滚(图10),然后将汁浇到鲜肉酿蛋上,即可上桌。
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