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⬇️⬇️English recipe follows⬇️⬇️
玉子豆腐帆立貝蒸水蛋

材料：
玉子豆腐4條
帆立貝半磅
雞蛋2隻

處理：
1. 帆立貝，清水解凍，倒去水分，用粗鹽醃5分鐘去除雪味，及加入少許鹹味。
2. 帆立貝，清水沖洗乾淨，擎乾水，用廚紙索乾。
3. 帆立貝調味：
a. 胡椒粉少許
b. 雞汁2茶匙
撈勻。
4. 玉子豆腐，用生果刀，中間1開2，擠出豆腐，切1厘米1粒，圍成圓圈放上碟。
5. 打勻雞蛋，加入清水150毫升打勻，用隔篩過濾蛋漿在碟內。

烹調：
1. 大火煲滾1鑊水。
2. 大火蒸4分鐘。
3. 打開蓋，放帆立貝在上面，繼續蒸2分鐘。
4. 蒸好。
5. 完成，可享用。

Steam eggs with egg tofu and scallops

Ingredients:
Egg tofu 4 Nos.
Scallops 0.5 lb
Eggs 2 Nos.

Preparation:
1. Scallops, defrost with tap water. Pour away water. Season with cooking salt for 5 minutes to remove unpleasant smells and add some salty taste to it.
2. Scallops, rinse thoroughly. Hang dry. Dry with kitchen towel.
3. Season the scallops:
a. Pepper little
b. Chicken sauce 2 tsp
Mix well.
4. Egg tofu, divide it into 2 shares with a fruit knife. Squeeze it from plastics. Cut with 1cm per cube and put it in circular shape on a plate.
5. Eggs, beat well. Mix with water 150ml. Filter egg syrup in the plate.

Steps:
1. Heat up a wok of water at high flame.
2. Steam at high flame for 4 minutes.
3. Take up the lid, put scallops on top, continue to steam for 2 minutes.
4. Steam well.
5. Complete. Serve.

玉子豆腐帆立貝蒸水蛋
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