🇭🇰 𝙂𝙤𝙡𝙙𝙚𝙣 𝙖𝙣𝙙 𝙎𝙞𝙡𝙫𝙚𝙧 𝙀𝙜𝙜𝙨 𝙬𝙞𝙩𝙝 𝙂𝙖𝙧𝙡𝙞𝙘 𝘼𝙢𝙖𝙧𝙖𝙣𝙩𝙝 𝙂𝙧𝙚𝙚𝙣𝙨

港式家常菜！今次認真煮✨絕對可以媲美中式餐廳味道～幾個小貼士！save底！💖

⭐️莧菜比較多沙，要認真啲洗同埋先煮一煮～
⭐️今次加咗少少金華火腿，個湯底更加香同更有層次
⭐️鹹蛋黃先蒸，再用油炒至起沙，個湯底就會好靚
⭐️煮菜落少少糖會更加好食
⭐️一開始煎蒜頭記住要用細火，否則好容易煎燶！

材料: (2人用)
莧菜 300g
皮蛋 1個
鹹蛋 2個
蒜頭 8瓣
金華火腿碎 10g
雞湯 300ml
糖 1/2茶匙

做法:

1. 皮蛋切碎，鹹蛋分開蛋白和蛋黃，鹹蛋黃蒸5分鐘，蛋黃切碎，莧菜清洗乾淨！
2. 滾水加入少少紹興酒，放入莧菜煮至翠綠色，拿起備用！
3. 熱鍋下油，用細火慢慢煎香蒜頭兩邊，加入金華火腿爆香，再加入鹹蛋黃炒至起沙，然後便可以加入皮蛋，糖和雞湯煮3分鐘，可以加入少少鹹蛋白～
4. 加入莧菜煮多1至2分鐘即成！

Ingredients (2 servings)

• Chinese amaranth 300 g
• Century egg 1
• Salted eggs 2 (separate white/yolk)
• Garlic 8 cloves
• Jinhua ham, chopped 10 g
• Chicken stock 300 ml
• Sugar 1/2 tsp

Instructions

1. Chop century egg. Steam salted egg yolks 5 min; chop yolks. Rinse amaranth.
2. Boil water with a little Shaoxing wine; cook amaranth until bright green. Set aside.
3. Heat oil; slowly fry garlic on low until fragrant. Add Jinhua ham, then salted yolks (stir until crumbly). Add century egg, sugar, and chicken stock; simmer 3 min (optional: add some salted egg white).
4. Add amaranth and cook 1–2 min. Done.