小菜
由 CookWhatHK0 次收藏
蛤蜊肉蒸水蛋將蛋液混蛤蜊湯蒸成嫩滑水蛋，澆熱花生油，淋生抽同香油提味。
在鍋中加入適量的清水，放入蛤蜊，將其煮至開口。
Bring a pot of water to a boil and add the clams. Cook until the shells open.
待蛤蜊開口後，取出蛤蜊肉，徹底清洗乾淨，再放在一旁備用。
Remove the clam meat from the shells, rinse, and set aside.
將兩個雞蛋打入一個容器裏，加入適量的鹽和雞精進行調味，再拌勻。
Crack the eggs into a bowl, season with salt and chicken bouillon powder, and beat until smooth.
將煮蛤蜊的湯水倒入蛋液中，再放入之前處理好的蛤蜊肉。
Stir the clam cooking liquid into the beaten eggs, then add the clam meat.
將混合好的蛋液放入蒸鍋中，先用大火蒸，待水開後轉為小火，繼續蒸大約20分鐘。
Place the egg mixture in a steamer. Start over high heat, then reduce to low and steam for about 20 minutes.
待水蛋蒸好後，在表面鋪上葱絲和紅尖椒絲，再澆上滾燙的熱花生油。
Top the steamed egg with the shredded spring onion and red chilli, then drizzle with sizzling-hot peanut oil.
淋上適量生抽和香油，用來增色提味，這道菜就可以上桌享用了。
Add the light soy sauce and drizzle with sesame oil to season and finish.
