蒸蛋不加水，加豆漿！姆士牌雙層蒸蛋 教你這樣做口感最滑順 [詹姆士]

Today I'm sharing a steamed egg recipe, version 3.0! This time, we're not adding any water, just soy milk. The resulting texture is like soft tofu, and it's also delicious sliced ​​and pan-fried! This is a double-layered steamed egg dish: the bottom layer is soy milk and tofu, and the top layer is a soft-boiled egg. When eating it, you must treat it like pudding, inserting the spoon all the way down, so that the yolk and soy milk and tofu go in your mouth together—it's incredibly delicious! ________________________________________________________________________________ ▋Join our membership to see more videos:    / @chef_james_tw   ▋Subscribe to James' official YouTube channel: https://pse.is/subscribe_James ▋Collaboration Inquiries: Sauceitup Culture: [email protected] ▋Other Platforms: James 𝐅𝐚𝐜𝐞𝐛𝐨𝐨𝐤: https://pse.is/3qgnwz James 𝐈𝐧𝐬𝐭𝐚𝐠𝐫𝐚𝐦: @reurl_reurl / https://reurl.cc/Mdo2bk *This video belongs to James' official channel. Sharing the video link is welcome, but unauthorized downloading, uploading, screenshotting, commercial use, or other exploitation is prohibited. ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿ #James