豆腐帶子蒸水蛋Steam eggs with tofu and scallops蒸水蛋🟡清水💧雞蛋🥚比例👈時間⏱️點樣掌握🎯小秘訣👈一定成功👍家庭小菜👪瘦身餐單💃翠塘 蠔仔蛋 平餸

⬇️⬇️English recipe follows⬇️⬇️
豆腐帶子蒸水蛋

材料：
軟豆腐1盒
急凍帶子10粒
雞蛋5隻
蔥1條

處理：
1. 帶子，清水解凍。
2. 帶子，清水洗乾淨。
3. 帶子，加入少量鮑魚汁撈勻。
4. 豆腐，放在碟上，切開一片片，排好。
5. 雞蛋，打在杯內，加入1份半清水，打勻。
6. 用隔篩隔去蛋根，過濾在碟上。
7. 帶子，放在蛋漿內。

烹調：
1. 大火煲滾1鑊水。
2. 大火蒸水蛋4分鐘。
3. 蔥，切蔥花。
4. 雞蛋已蒸好，熄火焗8分鐘。
5. 蔥花放水蛋上。
6. 完成，可享用。

Steam eggs with tofu and scallops

Ingredients:
Tofu 1 box
Frozen scallops 10 Nos.
Eggs 5 Nos.
Green onion 1 No.

Preparation:
1. Frozen scallops, defrost with tap water.
2. Scallops, rinse with tap water.
3. Scallops, mix well with little abalone sauce.
4. Tofu, put on plate, get it sliced. Put in rows.
5. Eggs, break and put in a glass. Mix well with 1.5 share of tap water. Beat well.
6. Filter the egg syrup into a plate.
7. Scallops, put in the egg syrup.

Steps:
1. Heat up a wok of water at high flame.
2. Steam eggs at high flame for 4 minutes.
3. Green onion, cut well.
4. Eggs, steam well. Turn off fire. Leave it for 8 minutes.
5. Put green onion on top of the steamed eggs.
6. Complete. Serve.

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