食譜 ~ 豆腐蒸水蛋 (Steamed egg with bean curd)

買咗豆腐又唔想留過夜，於是煮一個小朋友實啱食嘅餸，就係豆腐蒸水蛋，平時通常都係就咁蒸水蛋，今次其實就咁將啲豆腐切細放晒入去，超簡單結果姨甥仔同阿囡都好like!!!

材料：

豆腐１磚（切粒）
蛋　２隻
清水或雞湯　約２００ml（應用空的雞蛋殼量水分 1:2）

鹽　適量
麻油（隨個人喜好）
蔥

做法：

1. 先將蛋發開拌勻，加入清水或雞湯及適量鹽。
2. 將之倒進蒸盤裡，加入豆腐粒。
3.蒸盤蓋上保鮮紙，蒸約６分鐘。
4. 加入適量蔥和麻油即成。

Ingredients:

1 piece bean curd (cut into small pieces)

2 eggs

around 200ml water or chicken stock (should use the egg shell for measurement 1:2)
some salt

sesame oil (as personal like)

spring onion

Method:

1. Beat the egg and add water or chicken stock and salt. Mix well.

2. Put the mixture to a steamed dish. Add the bean curd pieces.

3. Cover the dish with plastic wrap. Steam for 6 minutes.

4. Add some spring onion and sesame oil. Serve.