𝙎𝙩𝙚𝙖𝙢𝙚𝙙 𝙚𝙜𝙜𝙨 𝙬𝙞𝙩𝙝 𝙢𝙞𝙣𝙘𝙚𝙙 𝙥𝙤𝙧𝙠

小朋友最愛💓我自己都非常鍾意食蒸蛋🤍今次加咗肉碎同埋瑤柱撈飯一流！ love bamboo steamer😚 其實我個人鍾意用明火蒸嘢多過用蒸爐🥹～

蒸滑蛋不失敗秘訣
🔸蛋:水 比例 1:2 (今次會係1:1.5，因為豬肉會出水)
🔸一定要用保鮮紙或鍚紙蓋住蒸
🔸蛋液過篩 盡量戮穿蛋液上的氣泡
🥚火候我用中火大火之間🤣我發現太大火會易蒸到老

材料:
雞蛋 2隻
水/雞湯 約150ml (1份蛋汁:1.5份水)
絞碎豬肉 100g
瑤柱 10g
蔥花 2湯匙
滾油 & 蒸魚豉油 適量

做法:
1) 雞蛋打勻，不用打發太耐，以免起泡，加入適量鹽和1.5份水/雞湯拌勻，用隔篩濾去雜質及氣泡
2) 豬肉加入一茶匙生抽攪拌均勻！瑤柱用熱水浸淋！
3) 蒸碟先放上豬肉和瑤柱碎，倒入蛋汁，鋪上錫紙，水大滾放入，隔水蒸12分鐘，再加入適量滾油和蒸魚豉油即成

Ingredients:
2 eggs
Water/chicken broth, approximately 150ml (egg mixture:water 1:1.5)
100g ground pork
10g dried scallops
1tsp chopped scallions
Hot boiling oil and steamed fish sauce, to taste

Instructions:
1) Beat the eggs lightly without whisking too much to avoid forming bubbles. Add a pinch of salt and 1.5 parts water/chicken broth. Mix well and strain through a sieve to remove impurities and air bubbles.
2) Add a teaspoon of soy sauce to the ground pork and mix well. Soak the dried scallops in hot water.
3) Place the ground pork and minced dried scallops in a steaming dish. Pour in the egg mixture and cover with aluminum foil. Bring water to a boil in a steamer and steam for 12 minutes. Then, add a drizzle of sesame oil and steamed fish sauce to taste. Serve hot.