平时花蛤多用姜丝辣椒豆豉炒来吃，今天换种做法，蒸水蛋。
原料： 鸡蛋两个，花蛤一大碗，葱花
调料： 盐、料酒、胡椒粉、香油、清水、生抽
做法： 花蛤下沸水焯熟（活的都会开壳，死的不开壳），沥干水分后开口向上摆在盘底； 鸡蛋搅烂加入些清水、料酒、半小勺盐、胡椒粉和一些香油搅拌均匀，倒在花蛤上，盖上保鲜膜大火蒸6-7分钟，关火后淋上一些生抽、撒上葱花。
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花蛤蒸水蛋
2024-05-02 18:31:38
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