橄欖油鹽蒸蛋豬
This recipe is AI-generated. Adjust based on your actual situation.
Slice pork thin and season with salt and white pepper. Beat eggs with olive oil and water until silky. Combine gently, pour into heat-safe bowl inside soup pot with water for steaming. Steam until custard sets, pork remains tender.
Ingredients
- 豬肉片7 片
- 雞蛋120 g (≈ 2 顆)
- 橄欖油⅔ 湯匙
- 鹽¾ 茶匙
- 水2⅔ 湯匙
- 白胡椒粉¼ 茶匙
Cookware
- 湯鍋
Steps
- 1將豬肉片加入鹽、白胡椒粉
- 2將雞蛋、橄欖油、水放入容器打至順滑
- 3將醃好的豬肉片放入順滑的雞蛋液中輕拌
- 4將混合物倒入耐熱容器中
- 5在湯鍋中放入水 0 秒，放入耐熱容器隔水蒸 8 分鐘至凝固
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