食譜小貼士
營養小貼士 :
1.蟹柳及元貝含豐富的蛋白質, 有助肌肉及骨骼健康
2.雞蛋含豐富的維他命A及維他命D, 有助皮膚健康及鈣質吸收
3.蘑菇含豐富非水溶性纖維, 有助穩定血糖，控制食慾
Nutrition Tips:
1.Crabmeat sticks and scallop are rich in protein that maintain muscle and bone health
2.Egg is rich in vitamin A and D that maintain the skin health and improve calcium absorption
3.The insoluble dietary fiber of the mushroom helps to stabilize blood sugar level and control appetite
用料:
1. 雞蛋 2隻
2. 元貝8粒 (60克)
3. 蘑菇4粒(80克)
4. 蟹柳 3條 (30克)
調味:
1. 鰹魚上湯 50毫升
2. 水 150毫升
3. 鹽少許
1. Egg 2 pcs
2. Scallop 8 pcs (60g)
3. Mushroom 4pcs (80g)
4. Crabmeat sticks 3pcs (30g)
Seasonings:
1.Katsuwonus soup 50ml
2.water 150ml
3.Salt to taste
步驟:
1. 將蛋打勻，隔篩隔去雜質，再加入鰹魚上湯和水; 蟹柳切半，蘑菇洗淨瀝水，切半備用。
2. 將蘑菇, 蟹柳及元貝放入杯中，倒入蛋汁。
3. 把蛋汁隔水以中至大火蒸5分鐘，熄火後不要開蓋，再待5分鐘。食用時淋少量鰹魚上湯在蛋面上即成。
1. Well blend the egg and sieve, add with the soup and water; Rinse and chop the mushroom and the crabmeat sticks
2. Put all the ingredients into the cups and pour in the egg soup
3. Steam the egg soup for 5 minutes and keep close for further 5 minutes. Add some Katsuwonus soup for serving