蛤蜊蒸蛋 Steamed Eggs with Clams

材料 Ingredients

蛤蜊 Clam 1 磅 lb (450g) 雞蛋 Egg 4 個(大) each(large) 無鹽雞高湯 Unsalted chicken stock 3 杯 cup 鹽Salt 1/4 小匙 tsp 淡色醬油 Light soy sauce 2 大匙 Tbs 食用油 Cooking oil 1 大匙 Tbs 麻油 Sesame oil 1 小匙 tsp 水 Water 1/3 杯 cup 蔥末 Minced scallion 2 大匙 Tbs

做法

1.	將蛤蜊用刷子刷乾淨。(請參考蛤蜊處理)。
2.	將高湯在鍋內燒滾後加入蛤蜊，蓋上蓋子煮約2分鐘。掀開蓋子。等蛤蜊殼打開後馬上夾出放進蒸盤裡。
3.	將剩餘的高湯經由濾网倒進一個大碗裡。
4.	蛋加入鹽打散後加入一勺熱高湯拌勻，再將蛋液倒入高湯內拌勻。由於蛤蜊的鹹度不同，請自行調整鹽的份量。
5.	將蛋湯透過濾网倒進裝蛤蜊的蒸盤裡。
6.	蒸鍋水燒滾。蒸盤加蓋後用大火蒸5分鐘後再用中火蒸到蛋熟透，大約25分鐘。如果蒸盤沒有蓋子，可以蓋上耐高溫的保潔膜。
7.	將醬油，油，麻油和水在一個小鍋內煮滾後淋在蒸蛋上，再撒上蔥末即可。

Procedure

1.	Brush the clams thoroughly . (Please refer to Handle Clams) .
2.	Boil the stock in a wok. Add the clams, cover and cook for two minutes. Remove the lid. Transfer each clam that is open to a deep dish.
3.	Pour the remaining stock to a big bowl through a sieve.
4.	Beat the eggs with the salt. Add one ladle of the hot stock to the egg mixture and mix. Pour the egg mixture to the stock and mix. Please adjust the quantity of the salt based on the saltiness of the clams.
5.	Pour the egg mixture through a sieve into the deep dish with clams.
6.	Boil the water in the steamer. Cover the clam dish with a lid or a piece of heat-resistant plastic wrap and place it in the steamer. Steam over high heat for 5 minutes then continue to steam over medium heat until the egg mixture is cooked, approx. 25 minutes.
7.	Add the soy sauce, cooking oil, sesame oil and water in a pan and bring the mixture to a boil. Pour the mixture over the steamed eggs and sprinkle with the minced scallion.

最後更新 (Last Update): 09/20/2015
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