茶碗蒸（日式炖蛋）
做法:水和鸡蛋的比例为1比三,加盐和日式鲜汤浓缩粉调味,打均匀后,过筛,然后放入容器用中火蒸10分钟左右,看到表面凝结了,就轻轻放上配菜,然后改上盖子,用小火蒸5分钟左右,食用前放上三叶菜(水芹菜)即可.
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