香菇蒸滑蛋
烹調步驟
雞蛋去殻打發成蛋液, 乾香菇泡軟切絲備用。
將水加入蛋液中，調入李錦記濃縮雞汁拌勻，後過濾去渣 入碗中， 加入香菇絲。
隔水中火蒸約13分鐘，取出灑上䓤花即成。
提示: 可隨意放入肉末、粉絲等配料增添更多風味。
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雞蛋去殻打發成蛋液, 乾香菇泡軟切絲備用。
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