香辣蒜蓉滑蛋蒸玉米秋葵
This recipe is AI-generated. Adjust based on your actual situation.
Whisk eggs with water, cornstarch, salt, sugar and soy sauce until silky. Strain into heatproof bowl, add sliced corn shoots and okra. Steam gently in汤锅 until just set. Meanwhile heat olive oil with garlic and chili to infuse aroma, finish with sesame oil. Pour hot oil over custard, scatter green onion for fragrance.
Ingredients
- 雞蛋120 g (≈ 2 顆)
- 玉米筍3 根
- 秋葵2 根
- 芝麻油¼ 湯匙
- 糖⅓ 茶匙
- 醬油⅓ 湯匙
- 水6⅔ 湯匙
- 橄欖油⅓ 湯匙
- 蒜1 瓣
- 辣椒1 根
- 鹽¼ 茶匙
- 玉米粉⅓ 湯匙
- 蔥1 根
Cookware
- 湯鍋
Steps
- 1將蒜切片、辣椒切圈、蔥切蔥花、玉米筍切片、秋葵切片
- 2將雞蛋、水、玉米粉、鹽、糖、醬油放入碗中攪拌均勻
- 3將玉米筍片、秋葵片加入蛋液中拌勻
- 4湯鍋中放入水，放入裝有蛋液的耐熱碗，中小火蒸 10 分鐘至凝固
- 5湯鍋中放入橄欖油、蒜片、辣椒圈中小火加熱 1 分 30 秒至香氣散出
- 6將芝麻油加入熱油中拌勻
- 7將熱油淋在蒸好的蛋上，撒上蔥花即可
Turn your ingredients into meal ideas
Free download — cook with what you already have
