[問題] 悲慘的茶碗蒸
之前每次做茶碗蒸，出來的口感都是粗糙的，達不到店面賣的柔滑口感
於是找了食譜按照他說的做
以下皆為一顆蛋的搭配
他說蒸蛋都是放50克的水，茶碗蒸要放到180克，要細緻口感必須過篩
我將蛋打在漏網上，慢慢攪拌使它滲漏流進碗裡
還另外加了兩朵香菇跟一搓鹽
但是，我的茶碗蒸沒有凝固，都是水水的，蒸第二次也是一樣@@
請問我的做法錯了嗎？ 這道料理該怎麼救orz
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