小菜
由 CookWhatHK0 次收藏
蒸水蛋以蛋同水一比二調勻過篩，蒸至滑嫩，再淋上蔥花、豉油同熟油，口感如布丁。
將水、雞粉、鹽、糖和胡椒粉拌勻。
Mix together the water, chicken powder, salt, sugar and pepper.
雞蛋打成蛋液，將調味水逐少加入蛋液中拌勻。
Beat the eggs into a liquid, then gradually add the seasoned water to the eggs and mix well.
準備另一個容器，用網篩隔去蛋液中的雜質。
Prepare another container and strain the egg mixture through a sieve to remove impurities.
煲滾一鍋水，碟亦預先放入鍋中加熱，水滾後倒入蛋液，上蓋轉中火蒸 3 分鐘，然後熄火焗 15 分鐘。
Boil a pot of water and pre-heat the plate in it. Once the water boils, pour in the egg mixture, cover, turn to medium heat and steam for 3 minutes, then turn off the heat and let it sit covered for 15 minutes.
隨意灑上蔥花、豉油、熟油（已加熱）或麻油調味，趁熱食用。
Sprinkle with chopped spring onion, soy sauce, hot cooked oil or sesame oil to taste, and serve hot.
