香麻豆腐金針蒸蛋

Name: 香麻豆腐金針蒸蛋
Cook time: 12 min
Total time: 12 min
Ingredients: 豆腐 180 g (≈ ½ 塊); 金針菇 60 g (≈ ½ 包); 雞蛋 40 g (≈ 1 顆); 米酒 ⅔ 湯匙; 醬油 ⅓ 湯匙; 糖 ⅓ 茶匙; 香油 ¾ 茶匙; 蒜 1 瓣; 薑 1 片; 白胡椒粉 ¼ 茶匙; 水 1⅓ 湯匙

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Steam tofu and enoki first; beat eggs with rice wine, white pepper, water and steam on top to set custard; in汤锅 heat olive oil with garlic and ginger, add soy, sugar, sesame oil to create silky drizzle; finish with quick drizzle while hot.