Скачать или смотреть 【懷舊家常菜】蝦米粉絲蒸水蛋 Silky Steamed Egg with Dried Shrimp and Vermicelli **CC Eng. Indonesia / Filipino**

🟢 材料：
雞蛋 – 4 隻
蝦米 – 30 克
粉絲 – 25 克
雞湯 – 250 毫升
薑 – 1 小塊
蔥 – 1 根
澱粉水 – 2 湯匙
胡椒粉 – 少許
蒸魚豉油 – 適量
油 – 適量

🟢 做法：
1️⃣ 粉絲浸軟，剪成短小段。蝦米先沖洗幾次再浸泡，保留泡蝦米的水。
2️⃣ 雞蛋打入量杯中量度蛋液，加入蛋液1.5 倍的雞湯和蝦米水，加入薑汁、剪碎的粉絲、蝦米、少許胡椒粉和蔥花拌勻。
3️⃣ 碟子封上高溫耐熱保鮮膜，並在表面戳幾個小孔讓蒸氣釋出。水滾下鍋，中火蒸約 15 分鐘，灒入少許熱油及蒸魚豉油即可出鍋。

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🇬🇧 English
🟢 Ingredients:
Eggs – 4
Dried shrimp – 30g
Vermicelli – 25g
Chicken broth – 250ml
Ginger – 1 small piece
Spring onion – 1 stalk
Starch water – 2 tablespoons
White pepper – a pinch
Seafood soy sauce – to taste
Oil – to taste

🟢 Cooking Directions:
1️⃣ Soak the vermicelli until softened, then cut into short pieces. Rinse the dried shrimp several times before soaking. Reserve the soaking water.
2️⃣ Crack the eggs into a measuring cup to check the volume. Add 1.5 times that amount of chicken broth and shrimp soaking water combined. Mix in ginger juice, chopped vermicelli, soaked shrimp, a pinch of white pepper, and chopped spring onion.
3️⃣ Cover the dish with heat-resistant cling film and poke a few small holes on top to let steam escape. Once the water is boiling, place the dish in the steamer and steam over medium heat for about 15 minutes. Drizzle with a bit of hot oil and seafood soy sauce before serving.
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🇮🇩 Bahasa Indonesia
Bahan-bahan:
Telur – 4 butir
Udang kering – 30g
Soun (vermicelli) – 25g
Kaldu ayam – 250ml
Jahe – 1 potong kecil
Daun bawang – 1 batang
Air tepung maizena – 2 sendok makan
Lada putih – sejumput
Kecap asin seafood – secukupnya
Minyak – secukupnya

Cara Memasak:
1️⃣ Rendam soun hingga lunak, lalu potong pendek. Bilas udang kering beberapa kali sebelum direndam. Simpan air rendamannya.
2️⃣ Pecahkan telur ke dalam gelas ukur untuk mengetahui volumenya. Tambahkan 1,5 kali volume tersebut dengan kaldu ayam dan air rendaman udang. Campurkan air jahe, soun cincang, udang rendaman, lada putih, dan daun bawang cincang.
3️⃣ Tutup piring dengan plastik tahan panas dan tusuk beberapa lubang kecil di atasnya. Saat air sudah mendidih, masukkan piring ke dalam kukusan dan kukus dengan api sedang selama 15 menit. Siram dengan sedikit minyak panas dan kecap seafood sebelum disajikan.
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🇵🇭 Filipino
Mga Sangkap:
Itlog – 4
Tuyong hipon – 30g
Sotanghon – 25g
Sabaw ng manok – 250ml
Luya – 1 maliit na piraso
Dahon ng sibuyas – 1 tangkay
Tubig na may gawgaw – 2 kutsara
Puting paminta – kaunting budbod
Toyo para sa seafood – ayon sa panlasa
Mantika – ayon sa panlasa

Paraan ng Pagluluto:
1️⃣ Ibabad ang sotanghon hanggang lumambot, tapos hiwain nang maiikli. Banlawan ang tuyong hipon nang ilang beses bago ibabad. Itabi ang pinagbabaran.
2️⃣ Basagin ang itlog sa measuring cup para sukatin ang dami. Magdagdag ng 1.5 beses na dami ng sabaw ng manok at tubig mula sa hipon. Ihalo ang katas ng luya, tinadtad na sotanghon, hipon, budbod ng puting paminta, at tinadtad na sibuyas.
3️⃣ Takpan ang lalagyan ng cling film na pwedeng gamitin sa init at butasan ng ilang maliit na butas. Kapag kumukulo na ang tubig, ilagay ito sa steamer at i-steam gamit ang katamtamang init sa loob ng 15 minuto. Budburan ng mainit na mantika at kaunting toyo bago ihain.
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