Sunday, 25 April 2010

蒸三色蛋 (Steamed Three Colour Egg)

上回煮咸蛋四季豆时,剩下的两粒咸蛋; 所以这又是一道有咸蛋
的菜肴.




材料 :

5粒 鸡蛋
2粒 咸蛋, 蛋白和蛋黄分开
2粒 皮蛋
1条 日本豆腐
300ml 清水

2 大匙 蒜泥
2 大匙 油

调味:
适量 盐
1/2 小匙 鸡精粉
1/4 小匙 胡椒粉

做法:

1. 烧热油, 爆香蒜泥. 盛起, 备用.
2. 将日本豆腐切片, 铺在一个较深的蒸盘里.
3. 皮蛋和咸蛋黄切粒, 排在日本豆腐片上面.
4. 鸡蛋打入一大碗里, 加入咸蛋白, 清水和调味料拌均.
5. 把蛋液徐徐倒入蒸盘里.
6. 放入预热蒸锅, 以大火蒸 12 - 15 分钟.
7. 把已爆香的蒜泥油洒在蒸蛋上即可
.

Ingredients :

5 Eggs
2 Salted egg, separated
2 Century eggs
2 Japanese bean curd
300ml Water

2 tbsp chopped garlic
2 tbsp oil

Seasoning:

some salt
1/2 tsp chicken seasoning
1/4 tsp pepper


Method:

1. Heat up 2 tbsp oil, saute chopped garlic until fragrant. Dish out.
2. Slice japanese bean curd and arrange it onto a deep plate.
3. Diced salted egg yolks and century eggs into cubes and sprinkle
onto japanese bean curd.
4. Beat eggs into a bowl, add in salted egg whites, water and
seasoning. Beat till well.
5. Slowly pour the beaten eggs into prepared plate.
6. Steam at high heat for 12 - 15 minuets.
7. Remove from steamer and sprinkle with fried garlic oil.