1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/茶碗蒸｜日式蒸蛋rich600338<blockquote class="wp-embedded-content" data-secret="F4xAI3P3F9"><a href="https://marcwiner.com/zh-hant/chawanmushi/">茶碗蒸｜日式蒸蛋</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/chawanmushi/embed/#?secret=F4xAI3P3F9" width="600" height="338" title="茶碗蒸｜日式蒸蛋 — Marc Winer" data-secret="F4xAI3P3F9" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/07/Chawanmushi-en-tete-750x563.jpg600450提到蛋奶布丁，許多甜點愛好者想必都不陌生。口感柔滑、味道香甜，更棒的是做法簡單又快速。作為為一餐完美收尾的飯後甜點，再適合不過。https://marcwiner.com/zh-hant/chawanmushi/zh-hant茶碗蒸（日式蒸蛋）日式前菜早餐58134人份430 毫升 日式高湯3 雞蛋0.5 湯匙 味醂1 茶匙 淡口醬油50 公克 小蝦仁 (生鮮，已去殼)2 鮮香菇 (新鮮，切成薄片)少許三葉芹 (裝飾用)10https://marcwiner.com/wp-content/uploads/2024/07/Chawanmushi-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400