三餸一湯｜葱油蜆蒸蛋 Steamed egg with clam in green onion sauce
蘋果日報 2020/12/07 07:00
食譜粵菜雞蛋貝類蒸15-30分鐘
葱油蜆蒸蛋
材料：
蜆500克
蛋4隻
葱2條
麻油1湯匙
蒸魚豉油1湯匙
做法：
1. 蜆放入滾水中，蓋上汆水直至蜆殼打開，把已開殼的蜆挾起。烚過的蜆水1杯半隔沙留用。
2. 打蛋，邊打邊加入蜆水。切葱花。半份蜆取出蜆肉備用。
3. 先把蜆肉放碟底，再加入有殼蜆，倒入蛋液，包上保鮮紙，上蓋以中火蒸12分鐘。取出蒸蛋，淋上麻油，再加上蒸魚豉油，撒葱花。
Steamed egg with clam in green onion sauce
Ingredients:
Clam 500g
Egg 4 pcs
Green onion 2 pcs
Sesame oil 1 Tablespoon
Seasoned seafood soy sauce 1 Tablespoon
Steps:
1. Put clams in boiling water. Cover the lid and blanch clams until the shell opened, pick up clams which open shells. Filter and keep 1.5 cup of blanched clam water.
2. Beat the egg. Stir the egg and clam water. Shred green onion. Take out the shells of ½ clams.
3. Put clam meat on plate, then put in the rest of clams. Put in egg. Seal with film cling. Cover the lid and steam for 12 minutes in mid-heat. Take out steamed egg. Put in sesame oil and seasoned seafood soy sauce. Put in green onion.
鮮蜆放入滾水中，煮至蜆殼打開便挾起。
雞蛋拂勻，同時加入蜆水拌勻。
取出一半蜆肉放碟上，再加入有殼蜆。
倒入蛋液。
包上保鮮紙，以中火蒸12分鐘。
蒸蛋淋上麻油、蒸魚豉油和撒上葱花。
-----------------------------
免費推廣小店，《蘋果》18區分區小廣告，立即按此登記！
-----------------------------
工作辛勞想食餐好？《飲食男女》每日為大家示範三餸一湯！
-----------------------------
《飲食男女》全新酒鬼專用Facebook Group「酒鬼男女」，立即加入！
-----------------------------
《蘋果》英文版免費試睇：了解更多