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大啡菇黑松露醬蒸蛋

材料:
大啡菇6個
鵪鶉蛋6個
澳登黑松露菇皇醬1茶匙
鹽、糖、濕澱粉、蠔油適量。

做法:
1.蘑菇去蒂洗淨,鵪鶉蛋磕入蘑菇帽中,撒上少許鹽,上鍋蒸十分鐘取出,放入盤中。
2.鍋中加入一杯水,黑松露醬、蠔油、糖,略煮後拌入濕澱粉勾芡,將做好的調味汁直接澆在蒸好的蘑菇上即可享用。

Portobello Mushroom and Black Truffle Sauce Steamed Egg

Ingredients:
Portobello mushroom 6
Quail eggs 6,
Auden Royale black truffle sauce 1 TSP 
The right amount of salt, sugar, wet starch, oil 

Preparation:
1.Mushrooms washed and remove the stalk, crack quail eggs into the mushroom cap, sprinkle with salt, steam for 10 minutes on the pan, remove the mushroom into the plate.
2.Add a cup of water, black truffle sauce, oyster sauce and sugar into the pan to boil for 2 minutes. Stir in the wet starch to thicken. Pour the sauce on the steamed mushrooms and serve.