肉碎蒸蛋 - 港式經典蒸水蛋， 鮮香嫩滑，慳家食譜之選！Steamed Egg with Ground Pork

肉碎蒸蛋。
⭐️難度：3/5
⭐️食材：肉碎約細半至半磅，蛋3隻，蒜頭隨意。
⭐️調味料：鹽，料酒，麻油，生油，熟油，蠔油，生抽，粟粉，糖，胡椒粉，雞粉蘑菇粉蒸魚豉油隨意或省略。
⭐️簡約食譜：
1. 肉碎下少許的料酒，小半匙糖，1小撮鹽，少許生抽，一兩滴蠔油，適量粟粉胡椒粉，攪拌均勻，再下1小匙生油 和兩三滴麻油，拌勻後放蒸盤鋪勻備用；
2. 蛋打散，加入小半匙糖，半小匙鹽，隨意份量蘑菇粉（或省略）拌勻備用；
3. 準備一鍋水煮滾，放入蒸盤以大火蒸3-5分鐘至肉碎約7成熟；拿出蒸盤，把肉碎攪拌以防黏底；將多餘的肉汁倒走；
4. 準備涼開水與蛋液拌勻，（蛋和水的比例是1比1.6或1.8，視乎殘餘肉汁多少而定；
5. 把蛋液小心加入蒸盤，把肉碎撥均勻，裹上保鮮紙 中間戳個小孔，當水再次煮滾後，放入蒸盤，隔水蓋鍋大火蒸7分鐘，熄火後焗5分鐘；吃之前加入熟油和蒸魚豉油即可！
小撇步：蒸水蛋以防黏底，可在蒸盤上薄薄地掃上一層油。
每家爐火與調味料牌子也不同 請酌量調整喔！
#小玉煮飯仔日誌 #肉碎 #肉碎食譜 #家常料理 #蒸水蛋 #蒸蛋 #肉碎蒸水蛋
#steamedegg #steamedeggwithmincedpork #homerecipe #mincedpork

[@ericalyerica]

來支持下先！

[@littleyucookbook]

多謝你你俾到我動力！❤️❤️😍😍🙌🙌

[@juneleong1146]

the pre steam pork and steam again the result is steam pork will be too overcook. Normally i steam them in the raw state with egg

[@littleyucookbook]

Thanks for sharing! Actually I tried this method in the past and unfortunately the steam egg came out too watery ( probably becuz I turned the heat too high) I still prefer pre steaming it for couple mins until like half way cooked and then mixing it with the egg to steam again. By timing it right, the meat is still tender! 😊