Classic HK home dish☺️好耐冇出過蔬菜類食譜🥰呢個簡單易煮！本身自己非常之鍾意食鹹蛋皮蛋！可以用莧菜或者菠菜都得喔，不過我鍾意食白菜仔多啲😆基本上都唔使落鹽，鹹蛋的蛋白都有鹹味！再加入蒜頭超好食🥰
▶️一開始煎蒜頭記住要用細火，否則好容易煎燶！
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材料: (2人用)
白菜仔 300g
皮蛋 1個
鹹蛋 1個
蒜頭 6瓣
杞子 10g
雞湯 300ml
糖 1/2茶匙
做法:
- 皮蛋切碎，鹹蛋分開蛋白和蛋黃，蛋黃切碎，白菜仔清洗乾淨
- 熱鍋下油，用細火慢慢煎香蒜頭兩邊，然後加入白菜仔炒勻，再加入鹹蛋黃，糖和雞湯煮5分鐘
- 然後加入皮蛋、鹹蛋白和杞子煮多1至2分鐘即成
Ingredients: (serves 2)
Chinese White Cabbage 300g
Preserved duck egg, 1
Salted egg, 1
Garlic, 6 cloves
Goji berries, 10g
Chicken broth, 300ml
Sugar, 1/2 tsp
Instructions:
- Chop the preserved duck egg, separate the white and yolk of the salted egg and chop the yolk, wash and clean the Chinese white cabbage
- Heat oil in a pan, slowly fry the garlic until fragrant, then add the cabbage and stir-fry. Add the salted egg yolk, sugar, and chicken broth and cook for 5 minutes.
- Then add the preserved duck egg, salted egg white, and goji berries and cook for another 1 to 2 minutes. Serve.
