【鲜肉酿蛋】
by 毛毛妈
这个算是一道快速又美味的宴客菜，你也不妨试试。
用料:
1：瘦猪肉馅45克
2：葱花1茶匙，头抽酱油 1/3茶匙，生抽酱油1/3茶匙，老抽酱油1/3茶匙，盐1/8茶匙，白胡椒1/12茶匙，生粉1茶匙，香油 1/4茶匙， 鸡粉1/8茶匙，水4茶匙；
3：特大号鸡蛋3个；
4：小胡萝卜半根，葱花1茶匙；
5： 特级蚝油 1大匙，水1/4杯。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、将猪肉馅同所有2料放一碗内（图1），用一勺顺一个方向搅拌至馅上劲待用（图2）。胡萝卜刮去皮，切细粒待用（图3）。
2、鸡蛋放一锅里，加2杯水，置炉上开中火，煮至滚，调中小火焖煮10分钟后（图4），冲冷水，剥壳备用。
3、将煮好的鸡蛋对半切开（图5），小心挖掉蛋黄不用，加1.5茶匙的肉馅在蛋的凹嘈里（图6），放到一盘子里。依次做好其他的酿蛋。
4、取出电压力锅附带的支架，放入内胆里，加水到1杯的线。将盛放酿蛋的盘子放在支架上（图7），盖上盖子，排气阀放置密封位置，选【蒸】档10分钟（图8）。程序完成后，先冷却2分钟，再慢慢移动排气阀排气。取出蒸好的鲜肉酿蛋（图9），并转放一干净盘上，每个上面放些胡萝卜丁和1/6茶匙的葱花。
5、 小煮锅置炉上开大中火，放入5料拌匀煮滚（图10），然后将汁浇到鲜肉酿蛋上，即可上桌。
Hmm is anyone else experiencing problems with the pictures on this blog loading? I’m trying to figure out if its a problem on my end or if it’s the blog. Any feedback would be greatly appreciated.
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