🟢材料：
雞蛋 4 隻
瑤柱 4 粒
清雞湯 250毫升
牙籤 1 支
鹽、胡椒粉、蒸魚豉油、熱油 適量
🟢做法：
1️⃣ 瑤柱洗淨浸水3小時，把浸好的瑤柱撕碎放入碟中，冷水下鍋，將放了瑤柱絲的碟放入鍋中預熱至水滾。
2️⃣ 雞蛋打入量杯量度份量，4隻蛋200毫升，加入1.5倍雞湯，雞湯加瑤柱水共300毫升，加入1/4茶匙鹽及少許胡椒粉拌勻。
3️⃣ 將蛋液過濾後倒入已預熱的碟中，把牙籤攝鑊蓋邊疏氣，使蒸氣不要過大，冚蓋大火蒸1分鐘，關火，靜置8分鐘才開蓋，灒入熱油及蒸魚豉油即可。
📌注意：蒸蛋的碟不能太小(片中蒸蛋碟是９英吋), 太小的話使蹀中蛋液高和厚, 蒸一分鐘不能完全熟透。
🟢Ingredients:
Eggs - 4
Dried scallops - 4 pieces
Chicken broth - 250 ml
Toothpick - 1
Salt, white pepper powder, seafood soy sauce, hot oil - as needed
🟢Cooking Directions:
1️⃣ Rinse the dried scallops and soak them in water for 3 hours. Tear them into shreds and place them in a dish. Put the dish in a pot with cold water and preheat until the water boils.
2️⃣ Crack the eggs into a measuring cup and add 1.5 times the volume of chicken stock. For 4 eggs(200ml), you will need a total of 300ml of chicken stock and scallop soaking water. Add 1/4 teaspoon of salt and a pinch of white pepper powder, and mix well.
3️⃣ Strain the egg mixture into the preheated dish. Insert a toothpick into the edge of the lid to release excess steam, Cover and steam over high heat for 1 minute. Then turn off the heat and let the eggs rest in the pot for 8 minutes. Drizzle some hot oil and seafood soy sauce on top before serving.
📌Note: The dish used for steaming the eggs cannot be too small (the steamed egg dish in the video is served in a 9-inch dish) , as it will cause the egg mixture to be too high and thick, and one minute of steaming may not fully cook it.
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21 окт 2024
