材料：

雞蛋 1隻
豆腐 1磚
西蘭花 少許
蝦仁 4隻

調味料 ：

鹽 1茶匙
生抽 1茶匙
生油 1茶匙

做法：

1.
豆腐切片，蝦仁洗淨
2.
雞蛋落鹽攪勻，再加入100毫升水攪勻
3.
將蝦仁用水煮熟備用
4.
將熱開水倒入鑊中煮滾，加油和鹽之後放入西蘭花略煮一下，再過冷河
5.
將豆腐片放於碟上，加上蛋汁，再放上蝦仁及西蘭花
6.
用保鮮紙包好，並於保鮮紙上刺幾個小孔，隔水蒸15分鐘
7.
蒸完後加入生抽及生油即成

貼士 ：保鮮紙上刺孔，使蒸蛋更嫩滑

Steamed Egg with Shrimp, Tofu and Broccoli

Ingredients:

Egg 1 pc
Tofu 1 pc
Little Broccoli
Shrimp 4 pcs

Seasonings:

Salt 1 tsp
Light Soy Sauce 1 tsp
Oil 1 tsp

Steps:

1. Slice tofu and rinse shrimp.
2. Add salt into egg and whisk, add in 100ml water and mix well.
3. Boil shrimps in water and set aside.
4. Add hot water into the wok and bring to boil. Add oil and salt, then add in broccoli and cook slightly. Rinse it under cold water.
5. Put tofu slices on a plate and pour beaten egg over. Add in shrimps and broccoli.
6. Cover well with plastic wrap, and pierce holes on the plastic wrap. Steam over for 15 minutes.
7. Add in light soy sauce and oil after steaming. Done.

Tips: Pierce a few tiny holes on the plastic wrap, the steamed egg will then have a silky smooth texture.