【家常小菜】三色蒸水蛋 Steamed Egg with Salty Egg and Century Egg
食材
（3-4人）
30分鐘內
食材
- 雞蛋 Egg 3隻/pcs
- 皮蛋 Century egg 1隻/pc
- 鹹蛋黃Salty egg 1隻/pc
- 凍滾水 Boiled water in room temperature 適量/Some
- 鹽 Salt 少許/Some
- 蔥花 Chopped spring onion 少許/Some
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1
皮蛋去殼切粒 Deshell and dice century egg.
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2
鹹蛋分開蛋白及蛋黃，蛋黃切粒 Separate the egg yolk and egg white of salty egg. Dice the egg yolk.
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3
雞蛋與鹹蛋白加1.5倍水及少許鹽拌勻 Stir well eggs, salty egg white, 1.5-time boiled water in and some salt.
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4
將皮蛋粒及鹹蛋黃粒放在碟內 Put diced century egg and salty egg yolk in a dish.
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5
再將蛋液過篩注入碟內，用湯匙盛走泡沫 Strain egg liquid in the dish. Remove bubbles with a spoon.
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6
隔滾水蒸約5分鐘 Steam over hot water for 5 minutes.
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7
熄火焗8-10分鐘 Turn off heat and leave the dish in the wok for 8-10 minutes.
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8
撒上蔥花，灒豉油熟油即成 Sprinkle chopped spring onion and hot oil. Done.
