【588期 趣味食谱】海鲜蒸水蛋
发布时间：00:00 2021-09-02 HKT
海鲜蒸水蛋（2人份）
鸡蛋含有丰富的蛋白质，配上味道鲜甜的海鲜，滋味清爽，是下饭佳品。
| 材料 | Ingredients |
| 鸡蛋 3只 | Eggs 3 pcs |
| 带子 4粒 | Scallops 4 pcs |
| 虾仁 6只 | Shrimps 6 pcs |
| 青口肉 1/2碗 | Mussel meat 1/2 bowl |
| 清鸡汤 125毫升 | Chicken broth 125ml |
| 水 125毫升 | Water 125ml |
| 葱花 适量 | Chopped spring onion some |
| 海鲜腌料 | Marinade for seafood |
| 盐 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: 带子、虾仁及青口肉用腌料腌十五分钟。Marinate the scallops, shrimps and mussel meat for 15 minutes.
Step 2: 打匀鸡蛋。Beat the eggs.
Step 3: 蛋液加入清鸡汤及水拌匀。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: 镬内煲滚水，蛋液以中火蒸七分钟。Bring the water to a boil in a pan, steam the beaten egg for 7 minutes over medium heat.
Step 6: 将带子、虾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: 以中火蒸二分钟。Steam for 2 minutes over medium heat.
Step 8: 洒上葱花，即成。Sprinkle with chopped spring onions. Serve.
小贴士 Tips
蛋液和汤汁的最佳比例为1:1.5。The ratio of the beaten egg and broth is preferably 1:1.5.
文：Annie 黄莺（香港营养师学会认可营养师，现任「家营营养中心」营养师，爱搜寻美味又有营养的食物，以最简便的方式炮制健康美食。）
图：星岛图片库
