小弟最近晚上在家都會想做個蒸蛋配泡麵當宵夜,但最
近發現,雖然做出漂亮的無加料蒸蛋難不倒我,但是放入魚
片後拿下去蒸,蒸出來後雖然表面都還是很漂亮,但是只要是魚
片附近的蛋都水水的沒熟,有板上的大神知道要怎樣才能讓
加料後的蒸蛋整碗都熟的方法嗎?
還是是因為魚片比較厚,我加的是那種整隻的鯛魚切片
,對了,魚有熟,是魚片附近蛋沒熟。查過都沒啥有用的方法。
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