蟹柳蒸蛋 Steamed Egg with Imitation Crab Meat

上次整沙律用剩左 d 蟹柳. 又唔知用黎整乜好. 諗下諗下, 就不如黎個蟹柳蒸蛋蛋啦!~

我同家姐講: 家姐, 我覺得 e 個餸你會鍾意食!~
家姐話: 阿媽話蟹柳係小朋友先至鍾意食架喎! XD

其實我同家姐都咁鍾意食蟹柳! ;D

材料:
雞蛋六隻、蟹柳、雞湯 3/4 罐、鹽適量

做法:
1. 蟹柳切細, 先放碟內。 雞蛋打散, 加雞湯、鹽拌勻。
2. 隔走蛋汁中的泡泡, 放碟內, 再包保鮮紙, 用中大火蒸十五至二十分鐘左右即成。

Ingredients:
6 eggs
3/4 can chicken broth
imitation crab meat
salt

Direction:
*Cut imitation crab meat into pieces and put into shallow bowl. Combine chicken broth and salt into whisked eggs.
*Remove bubbles. Pour into a shallow bowl and wrap with a piece of plastic wrap. Put a pair of chopsticks between the pot and lid. Steam over medium heat for about 20 minutes .

備註:
- 用筷子隔著鍋蓋黎蒸蛋, 可以避免"豆皮"蛋
- 用保鮮紙包住個碗黎蒸, 可以避免倒汗水
- 瓦碗傳熱比不鏽鋼碟慢, 所以蒸的時間要多一兩分鐘