食譜: 通少三色蛋 (3 colors steamed egg)

今日返工仍舊好眼瞓呀, 如果有日有隻健康飲品, 飲完唔眼瞓就好啦, 真係好辛苦呀

我公司有個女同事,

竟然將衛生巾掉落toliet, 搞到塞左呀, 真係好離譜呀, 真係難以想像我公司有啲咁嘅同事, 真係超低能, 勁搞笑呀

今日哩個餸, 主要係清理我先前整黃金蝦嘅蛋白, 所以我哩個三色蛋, 其實係無鹹蛋黃呀

我見有啲食譜, 都會叫你將鹹蛋未煮熟前, 就發勻撈入蛋漿

但我, 就會叫你蒸熟個鹹蛋, 切粒同皮蛋撈入蛋漿,

因為整熟先撈更能顯出佢鹹蛋香味同口感(沙沙地)

鹹蛋皮蛋本身都已經夠晒鹹, 所以我唔建議你地用雞湯, 以免畫蛇添足, 蓋過晒啲各種蛋香, 如果真係唔夠鹹, 蒸完落少少生抽啦

記得啦, 水蛋唔好大火, 唔好蒸太耐, 咁就可以光滑如鏡啦, 哈哈

正所謂: 惹味光滑三色蛋, 好味方便又簡單

(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 35分鐘左右

tonytsang and kareny recipy
1- 大蛋3隻左右, 發勻 (3 large egg, blended)
tonytsang and kareny recipy
2- 水, 2個蛋殼半  (2 +1/2 egg shell of water)
tonytsang and kareny recipy
3- 鮮奶(或花奶)半殼 (1/2 egg shell of milk)
tonytsang and kareny recipy
4- 鹹蛋2隻 (2 salty eggs)
tonytsang and kareny recipy
5- 皮蛋2隻 (2 preserved eggs)
tonytsang and kareny recipy
6- 青蔥2條, 切粒 (2 green onions, chopped)
tonytsang and kareny recipytonytsang and kareny recipy

tonytsang and kareny recipy
1- 先蒸熟皮蛋, 鹹蛋, 去殼, 切粒, 放入碟中, 蛋漿混入鮮奶和水, 倒入碟內, 待泡盡去(圖1), 包上保鮮紙
tonytsang and kareny recipy
2- 鑊內注入清水, 待水一滾, 轉慢火, 蛋漿放入蓋上蓋, 隔水蒸8-10分鐘, (圖2), 灑上蔥花, 麻油, 生抽即可

1- Cook the preserved and salty egg.  Remove the shell and cut it into pieces.  Put on the dish.  Mix the egg, water, milk together and pour into a dish as well(fig.1).  Wait until all the bubbles disappear.  Wrap it up with a plastic paper.
tonytsang and kareny recipy  
2- Heat the pan with water over high heat.  Once the water is boiled, reduce the heat to low.  Put the dish over a rack in the pan and close the lid (fig.2).  Let it steam for 8-10 minutes.  Add the green onion, sesame oil and soya and serve in hot.tonytsang and kareny recipy

1- 蛋要先透一透讓泡泡散去, 或用湯匙除去
tonytsang and kareny recipy

2- 火力要慢不要快, 否則表面就不會光滑了
tonytsang and kareny recipy
3- 加奶會令蛋更滑, 水可以用雞湯代替
tonytsang and kareny recipy
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
1- To make a smooth surface, let the bubble disappear or remove it with a spoon after blending the egg
tonytsang and kareny recipy
2- It is better to steam the egg over low heat than high heat.
tonytsang and kareny recipy
3- Milk can soften the cooked egg.  You can also replace the water with chicken broth to enhance its taste
tonytsang and kareny recipy
4- You can shake a bit the dish during steaming.  Stop steam the egg if it turns hard.
tonytsang and kareny recipy