材料
西蘭花(大)1個
急凍青衣柳1塊
蛋白6隻
蛋黃1隻
牛奶80ml
鷹粟粉1茶匙
鹽適量
食用油約400ml
鎮江醋(吃時用)2湯匙

做法：
1)
把西蘭花分成小朵，放在鹽水內浸1小時，瀝乾水分備用。水滾，放入半茶匙鹽，倒入西蘭花，加蓋煮4分鐘，盛起瀝乾水分。
2)
把煮好的西蘭花圍成一圈。
3)
青衣柳解凍後，洗淨抹乾水，前後抹上少許的鹽，醃15分鐘。水滾後，把青衣柳加蓋隔水蒸10分鐘，倒水，放涼，撕成魚片待用。
4)
把蛋黃和蛋白分開。打勻蛋白，然後逐少倒入牛奶打勻，再加入鷹粟粉徹底拌勻。把魚肉放入蛋白，輕力拌勻。
5)
油滾，倒入蛋白，略為凝固時，快速輕力炒散約30秒至蛋白熟透。盛起，鋪在西蘭花圈裏。
6)
在蛋白中間倒入生蛋黃，即成。吃的時候，可加入鎮江醋，味道更好。

Stir-Fry Scrambled Egg White with Milk
Ingredients
1 Broccoli (large)
1 frozen ling fillet
6 egg white
1 egg yolk
80ml milk
1 tsp corn starch
salt
400ml cooking oil
2 tbsp Zhenjiang vinegar

Steps:
1)
Remove the stem and trim out the broccoli floret. Add into salt water for 1 hour. Drain. In a pot, bring the water to boil and add 1/2 tsp of salt. Cover with lid and blanch for 4 minutes. Dish up and drain.
2)
Place the broccoli florets on the plate to assemble and set aside.
3)
Defrost the ling fillet. Season with salt and marinate for 15 minutes. Heat water to boil. Add ling fillet and steam for 10 minutes. Drain and set cool. Shred the fillet.
4)
Separate the egg white and egg yolk. Beaten the egg white, mix well with milk and corn starch. Add the shredded fillet into the egg white. Mix lightly.
5)
Heat oil to boil. Add the egg white mixture. Stir fry quickly until in scramble texture about 30 seconds. Transfer the egg white mixture to the center of the broccoli nest.
6)
Top with the egg yolk and serve. Add Zhenjiang vinegar for better taste.