⬇️⬇️English recipe follows⬇️⬇️ 鹹蛋鮮蝦豆腐羹 材料： 基圍蝦8隻 軟豆腐一盒 鹹蛋2隻 雜豆少許 雲耳適量 薑一小舊 處理： 1. 鹹蛋，刮去灰，清水洗乾淨，大火烚熟。 2. 蝦，去殼，但保留蝦殼。 3. 蝦殼，加入粗鹽一湯匙，加入少許清水，撈勻，清水沖洗乾淨，擎乾水。 4. 蝦肉，清水沖洗乾淨，擎乾水。 5. 雲耳，清水浸軟。 6. 薑，去皮，切絲。 7. 豆腐，切粒。 8. 鹹蛋，打直一開二。 烹調： 1. 大火在鑊內燒熱油一茶匙。 2. 蝦殼，大火爆香。 3. 鹹蛋，去殼，放鑊內，炒香，加入大滾水一升，大火煮3分鐘，令它出味。 5. 雲耳，清水洗乾淨，擎乾水。 6. 從湯內取出蝦殼。 7. 加入豆腐、雜豆及雲耳在湯內，大火滾起。 8. 預備生粉芡。 9. 生粉芡，逐少逐少加入羹內，攪勻。 10. 蝦肉，加入羹內，大火滾起至熟透。 11. 完成，羹倒入大碗內。 12. 可享用。 Tofu thick soup with salted eggs and prawns Ingredients: Prawns 8 Nos. Tofu 1 box Salted eggs 2 Nos. Mixed vegetables little Black fungus appropriate amount Ginger (small) 1 No. Preparation: 1. Salted eggs, remove ashes. Rinse thoroughly. Boil well at high flame. 2. Prawns, remove shells. Retain the shells. 3. Prawn shells, add in 1 tbsp of cooking salt. Add in little water, mix well. Rinse thoroughly. Drain. 4. Prawn meat, rinse thoroughly. Drain. 5. Snow fungus, soak in tap water until it turns soft. 6. Ginger, get it peeled and shredded. 7. Tofu, dice in cubes. 8. Salted eggs, divide each into 2 shares vertically. Steps: 1. Heat up 1 tsp of oil at high flame in wok. 2. Prawn shells, fry well at high flame. 3. Salted eggs, remove shells. Put in the wok. Fry well. Add in 1L of boiled-up water. Heat up at high flame for 3 minutes to release the flavour. 5. Black fungus, rinse with tap water. Drain. 6. Take out the prawn shells from the soup. 7. Add in tofu, mixed vegetables and black fungus in the soup. Heat up at high flame. 8. Get ready for tapioca sauce. 9. The sauce, add in the soup little by little. Stir well. 10. Prawn meat, add in the thick soup. Heat up at high flame until it is totally well. 11. Complete. Pour the soup into a big bowl. 12. Serve.
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