All time favourite dish🫶🏻這個菜式煮過好多次，簡單又好味🥰之前用雞湯蒸蛋，今次改用昆布水煮花甲，再用湯汁蒸蛋！超好味又更健康🥹沒有昆布簡單用水煮都OK!
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❤️🔥花雕花甲王蒸水蛋📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2-3人份)
花甲 1斤
蛋 3隻
昆布 1片約15cm
昆布水 300ml
紹興花雕酒 1湯匙
蔥粒、油、蒸魚豉油
🔹做法🔹
- 昆布用廚房紙巾抹乾淨，放入600ml水雪櫃浸泡一晚，取出昆布
- 花甲放入40度溫水，下半茶匙鹽、1/4條指天椒和半茶匙麻油，放陰暗處吐沙1小時
- 昆布水煮沸，放入花甲合蓋煮約3分鐘至開口，立即取出；昆布水放涼，加入蛋液和紹興花雕酒混合
- 花甲鋪上大碟，倒入過篩的蛋液；清除表面小泡，合蓋/用錫紙包好
- ▪️明火蒸▪️大鍋加水燒滾，放入蒸碟中火蒸5分鐘，開蓋疏氣，合蓋繼續蒸5分鐘，再開蓋疏氣，最後小火蒸2分鐘即成
- ▪️蒸焗爐▪️100度蒸12分鐘
- 灑上蔥花，灒入熱油，淋上蒸魚豉油即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Clams – 600g
Eggs – 3 px
Kombu – 1 sheet, approx. 15cm
Kombu clams broth – 300ml
Shaoxing huadiao wine – 1 tsp
Chopped scallions, oil, steamed fish soy sauce
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Pat dry kombu, soak in 600ml water in the refrigerator overnight, remove kombu.
- Soak clams in 40°C water with ½ tsp salt, ¼ chili pepper, and ½ tsp sesame oil for 1 hour to expel sand.
- Bring kombu water to a boil, add clams, cover, cook for 3 mins until opened. Remove clams. Cool kombu clam broth, mix with beaten eggs and Shaoxing huadiao wine.
- Place clams on a plate, pour strained egg mixture. Remove bubbles, cover tightly.
- Stovetop: Steam for 5 mins, release steam, cover and steam for 5 mins, release steam, low heat steam for 2 mins.
- Steam oven: Steam at 100°C for 12 mins.
- Sprinkle scallions, drizzle hot oil, and pour steamed fish soy sauce. Serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
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