蒸水蛋 參見 导航菜单蒸水蛋编辑或修订

蛋料理蒸食


中國烹饪小菜雞蛋鹽酱油熟油葱花










蒸水蛋


蒸水蛋,又称水蒸蛋蒸蛋鸡蛋羹炖蛋,為中國烹饪中常見的小菜。各地做法细节均有所不同,一般而言,蒸水蛋应先将雞蛋打散成蛋液,加入调味料如鹽或酱油和饮用水一起攪勻蒸熟後,浇上熟油或葱花即可。


蒸水蛋对蒸制的时间要求比较苛刻,过久的蒸制会形成蜂窝状气泡、蒸熟後晾凉後再蒸,都會丧失滑嫩口感。蒸水蛋可以隨時揭開撿查成果。可揭蓋看多幾次及搖它幾下,蛋液已經凝固堅實表示蒸水蛋已熟。


  • 石灰蒸蛋
    加入熟石灰帮助蒸蛋凝固。

  • 肉饼蒸蛋
    加入肉泥、肉饼一并蒸熟

  • 蛤蜊蒸蛋、蝦仁蒸蛋、皮蛋蒸蛋
    在蒸蛋快熟时加入蛤蜊、虾仁或皮蛋


參見




  • 燉蛋


  • 日式蒸蛋(茶碗蒸)




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