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update 经典菜制作工艺/蒸鸡蛋.md.

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经典菜制作工艺/蒸鸡蛋.md
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@ -11,7 +11,9 @@
1. 调制蛋液：将鸡蛋打成蛋液， 1. 调制蛋液：将鸡蛋打成蛋液，
然后将65g鸡蛋液、3g鸡油、1g清酱汁、2g盐、180g水、3g蚕豆酱混合 然后将65g鸡蛋液、3g鸡油、1g清酱汁、2g盐、180g水、3g蚕豆酱混合
并用打蛋器搅拌均匀，直至蛋清、蛋黄完全打散； 并用打蛋器搅拌均匀，直至蛋清、蛋黄完全打散；
2. 过滤：用过滤网滤出蚕豆酱残渣； 2. 过滤：用过滤网滤出蚕豆酱残渣；
3. 蒸制：蒸柜上汽后，蒸5分钟，焖1分钟。 3. 蒸制：蒸柜上汽后，蒸5分钟，焖1分钟。