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金沙豆腐滑蛋蝦
Scrambled eggs with tofu and prawns in salted egg sauce

Cook this dish tonight. You can prepare it in 5 minutes' time. Everyone likes it. The prawns are crunchy. It us especially good to serve with rice.

⬇️⬇️English recipe follows⬇️⬇️
金沙豆腐滑蛋蝦

材料：
滑豆腐一盒
鹹蛋2隻
雞蛋4隻
急凍蝦仁（中）6隻
毛豆少量
芫荽一棵

處理：
1. 鹹蛋，加入少許水分，刮去灰，清水洗乾淨，分開蛋白及蛋黃。
2. 大火蒸熟鹹蛋黃。
3. 蝦仁，清水解凍。
4. 蝦仁解凍後，倒去水分，加入粗鹽一茶匙，乸2分鐘，去除雪味，及加入少許鹹味。
5. 雞蛋，打在碗內。
6. 毛豆，預先解凍。
7. 豆腐，切細粒。
8. 蝦仁已解凍，清水洗乾淨，擎乾水，廚紙索乾放碗內，從背部𠝹一刀，取出蝦腸，放碗內，加入少許胡椒粉，撈勻。
9. 毛豆，清水洗乾淨，擎乾水，放碗內。
10. 蝦仁，加入少許鹽，攪勻。
11. 豆腐，放碟上，切開一粒粒。
12. 芫荽，清水洗乾淨，切碎。

烹調：
1. 大火在鑊內燒熱油一湯匙。
2. 雞蛋，打勻，倒入鑊內四面推向鑊中心，炒至滑蛋，擎乾油，放碟上。
3. 鹹蛋黃，放鑊內壓爛，炒香，加入清水30毫升，大火炒至稠厚，加入豆腐及毛豆，炒勻，加入清水70毫升，大火滾起。
4. 加入蝦仁，冚蓋，大火滾起，攪拌一下蝦仁。
5. 轉最慢火，打勻鹹蛋白，慢慢加入豆腐內，轉大火令蛋白凝固。
6. 完成，上碟，可享用。

Scrambled eggs with tofu and prawns in salted egg sauce

Ingredients:
Tofu 1 box
Salted duck eggs 2 Nos.
Eggs 4 Nos.
Frozen prawns (medium) 6 Nos.
Edamame little
Coriander 1 No.

Preparation:
1. The duck eggs, add in little water. Remove ashes. Rinse with tap water. Separate the egg yolks and white.
2. Steam well the duck egg yolks at high flame.
3. The prawns, defrost in tap water.
4. The prawns have been defrosted, pour away water. Add in 1 tsp of cooking salt, season for 2 minutes, to remove unpleasant smells, and add in some salty tastes to them.
5. Eggs, break in a bowl.
6. The Edamame, defrost in advance.
7. Tofu, dice in small cubes.
8. Prawns have been defrosted, rinse with tap water. Drain. Dry with kitchen towels and put in a bowl. Make cuts alongside their backs, to remove intestines. Put in the bowl. Add in little pepper, mix well.
9. The beans, rinse with tap water. Drain. Put in a bowl.
10. The prawns, add in little salt, mix well.
11. Tofu, put on plate. Dice in cubes.
12. Coriander, rinse with tap water. Chop well.

Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. The eggs, get them whisked. Pour into wok and push the syrup to the centre of the wok. Fry them into scrambled style. Drain the oil. Put on a plate.
3. Duck egg yolks, squash them in the wok. Fry well. Add in 30ml of water. Fry at high flame until the egg yolks become thick. Add in tofu and Edamame, fry well. Add in 70ml of water, heat up at high flame.
4. Add in the prawns, cover up the wok. Heat up at high flame. Stir them well.
5. Turn to the lowest flame. Get the salted egg white totally whisked. Pour into the tofu slowly. Turn to high flame to make the white condensed.
6. Complete. Put on plate. Serve.