【588期 趣味食譜】海鮮蒸水蛋
發佈時間：00:00 2021-09-02 HKT
海鮮蒸水蛋（2人份）
雞蛋含有豐富的蛋白質，配上味道鮮甜的海鮮，滋味清爽，是下飯佳品。
| 材料 | Ingredients |
| 雞蛋 3隻 | Eggs 3 pcs |
| 帶子 4粒 | Scallops 4 pcs |
| 蝦仁 6隻 | Shrimps 6 pcs |
| 青口肉 1/2碗 | Mussel meat 1/2 bowl |
| 清雞湯 125毫升 | Chicken broth 125ml |
| 水 125毫升 | Water 125ml |
| 葱花 適量 | Chopped spring onion some |
| 海鮮醃料 | Marinade for seafood |
| 鹽 1/2茶匙 | Salt 1/2 tsp |
| 胡椒粉 1/4茶匙 | Pepper powder 1/4 tsp |
做法 Method
Step 1: 帶子、蝦仁及青口肉用醃料醃十五分鐘。Marinate the scallops, shrimps and mussel meat for 15 minutes.
Step 2: 打勻雞蛋。Beat the eggs.
Step 3: 蛋液加入清雞湯及水拌勻。Add the chicken broth and water into the beaten egg, mix well.
Step 4: 用匙羹舀走蛋液表面的泡泡。Remove the bubbles on the surface with a spoon.
Step 5: 鑊內煲滾水，蛋液以中火蒸七分鐘。Bring the water to a boil in a pan, steam the beaten egg for 7 minutes over medium heat.
Step 6: 將帶子、蝦仁及青口肉放在水蛋上。Put the scallops, shrimps and mussel meat on the top of the steamed egg.
Step 7: 以中火蒸二分鐘。Steam for 2 minutes over medium heat.
Step 8: 灑上葱花，即成。Sprinkle with chopped spring onions. Serve.
小貼士 Tips
蛋液和湯汁的最佳比例為1:1.5。The ratio of the beaten egg and broth is preferably 1:1.5.
文：Annie 黃鶯（香港營養師學會認可營養師，現任「家營營養中心」營養師，愛搜尋美味又有營養的食物，以最簡便的方式炮製健康美食。）
圖：星島圖片庫
