Tuesday, May 25, 2010

姜汁炖奶


这次的，我擅自减少蛋的分量，200ml牛奶，鸡蛋1粒，糖 1 1/2汤匙，姜汁1汤匙。
牛奶与糖搅拌至溶解，加入打散的蛋，加姜汁，过滤。
盖上保鲜摸，小火蒸熟。

软软滑滑的，很好吃！
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2 comments:

  1. LillianMay 26, 2010 at 8:52 AM

    Huh? Ginger & Milk Egg Custard? I must try, how many eggs did you use?

    ReplyDelete
  2. june@juneMay 26, 2010 at 10:02 AM

    sanyee
    aiyo, i miss out the egg oh
    1egg only ya.

    ReplyDelete

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