大啡菇黑松露醬蒸蛋

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大啡菇黑松露醬蒸蛋

烹調步驟

步驟 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。

步驟 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。

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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.