翠塘豆腐🔥youtube熱門影片🔥與別不同🏅🍲🍲歡迎比較🤝簡單易做👍😋Steam egg in broth 👍 豆腐 蒸蛋白 宴客菜式 出得大場面💯新入廚朋友都做得到♨️

⬇️⬇️English recipe follows ⬇️⬇️
翠塘豆腐：

材料：

鳳尾蝦6隻
急凍帶子15粒
滑豆腐1盒
青豆2湯匙
雞蛋4隻

處理：
1. 帶子、鳳尾蝦及青豆用清水解凍。
2. 預備一個上菜的玻璃盤，用一半豆腐，切成1"x 1" x 1/2",平均地放在盤內，另一半豆腐切幼條放在另一個碗內。
3. 蝦及青豆已解凍。蝦，加入少許胡椒粉及1茶匙鮑魚汁醃10分鐘。
4. 煲滾半升水，放蝦及青豆落鑊，煮1分鐘，去除雪味，擎乾水。
5. 分開蛋黃及蛋白，只要蛋白。
6. 加入水分，蛋白與水分，比例1:1，打勻。
7. 用隔篩隔去蛋白泡。
8. 蓋保鮮紙封碟口。
9. 預備多一隻蛋白，埋芡用。

烹調：
1. 大火煲滾1鑊水。
2. 大火蒸蛋白豆腐8分鐘。
3. 預備玻璃芡:
a. 生粉1茶匙
b. 糖1/4茶匙
c. 鮑魚汁1/2茶匙
攪勻。
4. 蛋白已蒸好。
5. 放250毫升水落鑊。
6. 放豆腐絲煮滾。
7. 加入帶子、鳳尾蝦及青豆。
8. 加入芡汁煮滾。
9. 加入蛋白，慢慢攪勻。
10. 淋上已蒸好的蛋白上，完成。

Steam eggs in broth:

Ingredients:

Frozen shrimps 6 Nos.
Frozen scallops 15 Nos.
Silken tofu 1 box
Green beans 2 tbsp
Eggs 4 Nos.

Preparation:
1. Defrost scallops, shrimps, and green beans with tap water.
2. Get a serving plate ready. Use half share of tofu, cut with size: 1" x 1" x 1/2", put on plate evenly. The other half of tofu to be shredded thinly, put in a bowl.
3. Shrimps and green beans have been defrosted. Season with little pepper and 1 tsp abalone sauce for 10 minutes.
4. Boil up 1/2 L water in wok, put shrimps and green beans, soak for 1 minute removing the unpleasant smells. Hang dry.
5. Separate egg white and egg yolk. Only egg white will be used.
6. Add same volume of egg white of water, ratio 1:1, then mix well.
7. Filter egg white. Rinse the egg filter.
8. Wrap the plate with cling wrap.
9. Prepare one egg white for the final sauce.

Steps:
1. Boil up a wok of water at high flame.
2. Steam egg white and tofu at high flame for 8 minutes.
3. Prepare the sauce:
a. Tapioca sauce 1 tsp
b. Sugar 1/4 tsp
c. Abalone sauce 1/2 tsp
Mix well.
4. Egg white has been steamed well.
5. Put 250ml water in wok.
6. Put shredded tofu, wait for boiling up.
7. Put scallops, shrimps and green beans.
8. Put sauce in wok and wait for boiling up.
9. Stir well with egg white slowly.
10. Put on top of the egg white in plate. Serve.

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