【宴客名菜】蛋白花雕蒸蟹鉗 Steamed egg white with crab claws
2023 年 02 月 27 日發佈
列印
蛋白花雕蒸蟹係經典嘅粵菜，用嚟宴客賣相夠晒靚。不過去到拆蟹食蟹就非常論盡，今次我地改一改，用蟹鉗取代原蟹，賣相一樣咁靚，但就啖啖肉，食嘅時候就更加方便啦！至於蛋白就就有花雕嘅酒香，食落既滑又醇，係好高級嘅享受。
食材
（3-4人）
30分鐘內
食材
- 急凍熟蟹鉗 即買 Cooked frozen crab claw 6-8隻/pcs
- 蛋白 Egg white 4隻/pcs
- 水 Water 200毫升/ml
- 花雕酒 Huadiao wine 2湯匙
- 鹽 Salt ¼茶匙/tsp
- 胡椒粉 Pepper powder ½茶匙/tsp
- 蟹籽 Crab roe 適量/Some
- 蔥花 Chopped spring onion 適量/Some
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1
蟹鉗 即買 抹乾，加胡椒粉及花雕酒醃5分鐘除去雪味 Pat dry crab claws. Marinate with pepper powder and a little bit Huadiao wine to remove smell of ice.
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2
將蛋白、水、鹽及餘下的花雕拌勻， Mix well egg white, water, sale and remained Huadiao wine.
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3
過篩注入碟內 Strain in a dish.
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4
隔水中火蒸5分鐘 Steam over medium heat for 5 minutes.
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5
將蟹鉗 即買 鋪放蛋白上，再蒸3分鐘 Put crab claws on top. Steam for 3 minutes more.
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6
最後灑上蟹籽、蔥花及淋上少許花雕即成 Sprinkle crab roe, chopped spring onion and a little bit Huadiao wine. Done
