All time comfort food🫶🏻蒸水蛋永遠百吃不厭，加個炒菜煲個中湯，簡簡單單又一餐！不過家常便飯都要有儀式感！學餐廳用蘆筍擺盤，健康上桌又吸睛❤️我額外加入花雕酒，味道超香呀🥹
✨蒸滑滑水蛋秘訣✨
▫️蛋液表面的小泡沫一定要徹底清除，表面才會光滑
▫️蒸碟包錫紙可以避免蛋液過熱，並防止鍋蓋倒汗水滴入蛋液，形成凹凸洞
▫️切勿用保鮮紙代替錫紙，保鮮紙太輕，有機會下塌黏在蛋面
▫️留意蒸架高度，避免大鍋水滾，水有機會濺入蒸碟
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🦐滑滑花雕大蝦蒸水蛋📝食譜
製作時間⏱20分鐘
🔸材料🔸
雞蛋 3隻
大蝦 8隻
蘆筍 2-3條
雞湯 300ml
花雕酒 1湯匙
杞子 8粒熱水浸軟 (可省略)
油 1湯匙
🔹做法🔹
- 大蝦沖水解凍，去殻，沿背部界一刀去腸
- 蘆筍切走尾部，去皮，斜刀切薄片
- 大鍋燒熱水，加入油鹽糖各一茶匙，放入大蝦灼1-2分鐘至8成熟，放入蘆筍煮1分鐘；大蝦和蘆筍用廚房紙印乾水份
- 混合蛋液和雞湯，過篩後倒入大盤，加入花雕酒；清除表面泡沫，用錫紙包好，中火蒸10分鐘
- 排上大蝦和蘆筍，灑上杞子，用錫紙包好，中火蒸2分鐘，淋上熱油和生抽即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Eggs: 3
Large prawns: 8
Asparagus: 2-3 stalks
Chicken broth: 300ml
Hua Diao wine: 1 sp
Goji berries: 8 pc, soaked in hot water until soft (optional)
Oil: 1 sp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw and devein the large prawns.
- Trim and peel the asparagus, then slice it diagonally.
- Boil water in a large pot, add 1 tsp each of oil, salt, and sugar. Blanch the prawns for 1-2 mins until 80% cooked, then add the asparagus and cook for 1 min. Dry the prawns and asparagus.
- Mix beaten eggs and chicken broth, strain, and pour into a dish. Add 1 tbsp Hua Diao wine. Steam for 10 mins, covered with foil.
- Arrange prawns and asparagus on top, sprinkle with goji berries. Steam for 2 mins, covered with foil. Drizzle with hot oil and soy sauce. Serve.
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