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⬇️⬇️English recipe follows⬇️⬇️
茄汁雞蛋豆腐蝦

材料：
急凍蝦仁7隻
雞蛋2隻
豆腐1磚
青豆3湯匙
紅蘿蔔粒3湯匙

處理：
1. 蝦仁及青豆，清水解凍。
2. 雞蛋，打勻，加入清水20毫升，打勻，蛋漿過濾至大碟上，封上保鮮紙。
3. 大火煲滾1鑊水，大火蒸雞蛋4分鐘。
4. 青豆已解凍，清水洗乾淨，放碗內。
5. 蝦仁已解凍，清水洗乾淨，切細粒，放碗內，加入胡椒粉半茶匙，撈勻。
6. 豆腐，清水洗乾淨，切粒。

烹調：
1. 雞蛋已蒸好，熄火焗。
2. 青豆及紅蘿蔔粒，白鑊烘30秒，加入清水250毫升，加入：
a. 鹽1／4茶匙
b. 糖半茶匙
3. 加入豆腐粒，大火滾起。
4. 加入蝦仁。
5. 加入茄汁2湯匙。
6. 取出雞蛋。
7. 在蝦仁豆腐，加入生粉芡，收汁。
8. 所有材料，放在水蛋上。
9. 完成，可享用。

Egg pudding with shrimp and tofu in ketchup

Ingredients:
Frozen shrimps 7 Nos.
Eggs 2 Nos.
Tofu 1 cube
Green beans 3 tbsp
Carrot cubes 3 tbsp

Preparation:
1. Shrimps and green beans, defrost in tap water.
2. Eggs, beat well. Add in 20ml of water. Beat well. Filter egg syrup in a plate. Cover up with cling wrap.
3. Heat up a wok of water at high flame. Steam the eggs at high flame for 4 minutes.
4. Green beans have been defrosted, rinse thoroughly. Put in a bowl.
5. Shrimps have been defrosted, rinse thoroughly. Dice in cubes. Put in a bowl. Add in 0.5 tsp of pepper, mix well.
6. Tofu, rinse with tap water. Dice in cubes.

Steps:
1. Eggs have been steamed well, turn off fire.
2. Green beans and carrot cubes, fry with no oil in wok for 30 seconds. Add in 250ml of water. Add seasoning:
a. Salt 0.25 tsp
b. Sugar 0.5 tsp
3. Add in tofu cubes, heat it up at high flame.
4. Add in shrimps.
5. Add in 2 tbsp of tomato ketchup.
6. Take out the steamed eggs.
7. Put tapioca sauce in shrimps and tofu, to make the sauce thick.
8. All ingredients are to be poured on top of steamed eggs.
9. Complete. Serve.
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