food & things

Tuesday, 12 June 2012

蘑菇青豆鹹蛋白雞蛋蒸水蛋

加了蘑菇和青豆,蘑菇要先著熟,蒸時才不會出水,否則賣相不好,並影響調較好了的蛋液濃度。

Posted by Tracy Chui at 13:37
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  • ▼  2012 (142)
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      • 鮮奶鹹蛋白和雞蛋加日本蟹柳蒸水蛋
      • 香港式山竹牛肉或者叫西菜牛肉
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      • 晶瑩剔透的三角鹼水糉
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      • 杏脯開心果檸檬杏仁蛋糕,apricot, pistachio,almond and lemon cake
      • 蘑菇青豆鹹蛋白雞蛋蒸水蛋
      • 枸杞鹹蛋白湯
      • 青葡萄乾杏仁麵包 Sultana and almond bun
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