食譜: 瑤柱魚子蒸水蛋 (Tobiko caviar in steamed egg)

好滑呀, 滑到同豆腐一樣, 真係好神奇呀, 蒸水蛋可以話難我唔到, 哈哈哈

要做到咁滑, 秘訣就係唔可以快火, 要中慢火, 咁表面就會光滑如鏡, 如果太大火, 就會似火山岩咁啦

正所謂: 瑤柱魚子蒸水蛋, 光滑如鏡有幾難

真係好滑, 我倒豉油大力左, 所以表面裂左, 你話有嘅滑呀

入口即溶呀

tonytsang and kareny recipy
烹調時間: 40分鐘左右

材料 Ingredients:
1- 大蛋3隻左右, 發勻 (3 large egg, blended)
2- 水, 2個蛋殼半  (2 +1/2 egg shell of water)
3- 鮮奶(或花奶)半殼 (1/2 egg shell of milk)
4- 飛魚子2湯匙( 2 tbsp tobiko caviar)
5- 青蔥1條, 切粒 (1 green onion, diced)
6- 瑤柱2粒, 浸軟, 整碎 (2 dried scalops, soaked, shreeded)
tonytsang and kareny recipy

汁料 Sauce: (份量只作參考)
1- 生抽適量 (some soya sauce)
2- 糖適量 (some sugar)
3- 水適量 (some water)
tonytsang and kareny recipy

做法 Methods:

tonytsang and kareny recipy
1- 但先發勻, 再加奶, 水, 瑤柱, 飛魚子攪勻(圖1), 倒入碟上待10分鐘(圖2)讓泡泡散去 

2- 水滾轉中慢火, 蛋先用保鮮紙包好, 隔水蒸約12分鐘(要視乎熱力)(圖3)

3- 灑上蔥和已攪勻的汁料即成

1- Blend the egg well.  Mix with the egg, water, scalop, caviar with the blended egg (fig1).  Pour into a dish and let it rest for 10 min (fig2) 

2- Cover the egg with the plastic wrap.  Steam it in medium to low heat for 12 mins. (fig3)

3- Add the mixed sauce and green onion.
tonytsang and kareny recipy

貼士:

1- 蛋要先透一透讓泡泡散去, 或用湯匙除去

2- 火力要慢不要快, 否則表面就不會光滑了

3- 加奶會令蛋更滑

4- 中途, 可輕輕搖動碟子, 如果沒有蛋漿流動, 即已經7-8成熟了, 不要再蒸太耐了

tonytsang and kareny recipy