【肉末蒸蛋 Steamed Eggs with Minced Pork】｜林厨居家料理 Lim's Kitchen

【肉末蒸蛋 Steamed Eggs with Minced Pork】｜林厨居家料理 Lim's Kitchen
肉醬：
·豬絞肉（豬肉末) 150克
·小蔥 20克
·紅洋蔥 40克
·生抽醬油 1大匙
·胡椒粉 適量
·白糖 1茶匙
蒸蛋：
·雞蛋 4個 （約200克）
·溫開水 300克
·鹽 1茶匙
·胡椒粉 適量
Minced Pork：
·Ground pork 150g
·Spring onion 20g
·Red onion 40g
·Light soy sauce 1 tbsp
·White pepper
·Sugar 1 tsp
Steamed Eggs：
·Eggs 4 pcs （200g approximately）
·Warm water 300g
·Salt 1 tsp
·White pepper
料理小貼士：
1.【肉末】建議挑選半肥瘦的五花肉來製作肉末。這是因為肥肉在烹煮的過程中將分泌油脂，讓肉醬更具有豬油香。
2.【蔥】白和蔥綠需要分開使用。蔥白可與紅洋蔥同時下鍋煸炒、炒軟，將其甜味釋放出來，而蔥綠只須在熄火前下鍋拌勻即可。烹煮的時間過長將導致蔥綠的香氣流失。
3.【蒸蛋】的比例很重要。我個人偏愛於利用1:1.5這個比例來製作蒸蛋。正如上面食譜裡寫的，200克的雞蛋須用300克的溫開水來調和，做出猶如布丁般細緻滑嫩口感的蒸蛋。喜歡口感較結實的可以減少水的用量至200克（也就是1:1）。
4.【溫開水】能避免蒸蛋的過程中營養成分的流失。這裡不建議大家使用生水（未經燒開過的水），因為水中的礦物質在蒸製的時候會析出，進而影響蒸蛋的細膩感。若使用剛燒開的水，你將獲得一碗蛋花湯。
5.【筷子】能給蒸鍋提供一個空間，讓鍋中的蒸汽排出去，而不是凝聚成水滴重新滴落在蒸蛋上，影響其外觀。
6.【蒸製】的時間大約在12-15分鐘左右（具體時間因雞蛋用量而改變）。切記一定要等水開後再將蛋液下鍋蒸。
喜歡我做菜視頻的話歡迎訂閱我的KZbin頻道▼▼
/ 林厨居家料理limskitchen
歡迎點讚、關注、訂閱以及分享喔~
#肉末蒸蛋 #蒸蛋 #SteamedEggCustard

[@catskann]

That looks deliciously comforting on a cold day like today. Thank you for sharing.

[@LimsKitchen]

Adding some grated ginger into the minced pork might be a great idea for you during a cold day. It helps to warm your body.😉

[@catskann]

林厨居家料理 Lim's Kitchen, I do love a pronounced flavor of ginger, so that WILL happen! Thank you! Do you ever make la zi ji? I’d love to see it, if you do!

[@LimsKitchen]

@@catskann 辣子鸡（辣子雞）?! Isn't that one of the most famous Sze Chuan dishes? I've never make that before though. Let me try to master it then I'll make a video for it! HEHEHE😂😂

[@catskann]

林厨居家料理 Lim's Kitchen It’s gaining some traction here in the rolling hills of eastern Pennsylvania for the past several years. And it is DIVINE! The local university has many students from China from that province and the neighboring ones. I can’t get decent Cantonese food, but I can get really delicious Sichuan dishes. Even here, in a part of the country that prefers giant, bland, inexpensive portions to really delicious, well-seasoned, well-prepared food. So to get to see your channel, your recipes? It’s really been special, a real gift. Thank you!🙏

[@LimsKitchen]

@@catskann Actually I'm Malaysian-borned Chinese and my ancestors are from Fu Jian province of China. Most of my recipes are based on Malaysian cuisine.But I do really LOVE chinese food and I'm really into it.Hence I started making food recipe videos to record my journey of learning how to cook, just to keep this beautiful Chinese cuisine and culture heritage alive.

[@hoongsweengoh2834]

林厨的声音磁性好听

[@yipingwan65]

你介绍得真仔细，以前做都忽略了很多细节，今晚上就试试看，一定很诱人，谢谢分享🙏

[@LimsKitchen]

希望你會喜歡～

[@jessiekoh877]

很棒的食谱 太好吃了😋😋😋

[@LimsKitchen]

谢谢你的喜欢啦～

[@florencechin9009]

Very good new method of Steamed Eggs with Mince Pork, Tq very much.

[@xichen4061]

活到了80岁，看了你的节目后才知道蒸鸡蛋是这样做的，讲解很清楚，很容易学！很好吃，我也要这样做，谢谢！

[@LimsKitchen]

谢谢支持，希望做出来的蒸蛋能让你满意～

[@jw5227]

林厨师，谢谢你，我试了，好吃，我家人都吃个精光。😋😋

[@LimsKitchen]

嘿嘿，谢谢你们喜欢呢！

[@foongmei7741]

今天试蒸了，真的很好吃很开胃，饭锅里的饭都扒光了，谢谢林厨的分享。

[@LimsKitchen]

希望你會喜歡～

[@ooiangelina240]

Look yummy I will try today,tq

[@karenfindlater]

Hello Lim kitchen, 15 minutes mine not ready.... it is a bigger bowl maybe I try 30 minutes

[@karenfindlater]

Hello Uncle, I added 18 minutes more because my bowl bigggggggger lah and it turned out beautifullllll....

[@ahyingng6477]

林廚，你好，看了你的蒸旦非常開心，我老媽也这么做，但旦的上面只淋了一点豬油。

[@LimsKitchen]

每个家庭都有属于自己的蒸蛋，我妈做的是放点肉末在蛋里面直接蒸，也很好吃。

[@ethankoh9745]

你声音真好听啊

[@user-gu5qr1eu2i]

欸這種做法滿新鮮不會麻煩我可以試試做看你這道一定好吃。

[@LimsKitchen]

肉末蒸蛋很下飯，做的時候要記得多煮點米飯🤣🤣

[@user-gu5qr1eu2i]

@@LimsKitchen 好的。

[@piongkm549]

之前赶时间用大火蒸蛋，蛋都膨胀了。是因为蒸太久了吗？

[@LimsKitchen]

蒸太久、火太大都会导致蛋膨胀。

[@piongkm549]

看来烹饪真的急不得。这次的行动管制令，学会慢生活，在学习料理中，无意中发现你分享的食谱都是我的最爱，要好好向你取经了！哈

[@orchidgrass5168]

分開作法，就不叫蒸蛋肉。

[@sherrytai6634]

Usually steam egg take about 5 minutes, why this need 15 mins so long?

[@LimsKitchen]

Steamed Eggs in the video is similar to Chawanmushi （茶碗蒸）, which is using more water compared to the common steamed eggs. Due to its high water content, it might take a longer time to cook through the eggs. I would say the 15 minutes of cooking time is definitely worth waiting. The texture of the eggs would be incredibly soft, and most likely to melt in you mouth. 😊

[@sherrytai6634]

Noted. Thanks for your quick response

[@k-kkitchen2263]

👍👍👍

[@davidzhang5600]

太太慢了，如果还这么慢，要失去耐性了。但厨艺还不错。

[@selinahuang3713]

那去看楊桃網 快得很

[@jiuanwan2821]

罗麵

[@stypym]

Ñ

[@honggeng2009]

太墨迹，失去耐心

[@selinahuang3713]

去看楊桃網 極速

[@bossunnti67]

David Zhang回 学東西是要有忍心的，我建意你去看小九視频五分钟三道菜，有时还遇到几个小孩七手八脚一点衛生也没有，三两下一整天都可以看到他们的吞食，吃吃吃吃吃………不説話，去看吧！！！