家乡传统蜂巢蛋Honeycomb Egg

将番茄放入沸水中川烫一下，捞出撕去外皮再切片，备用。Blanch tomato in boiling water briefly and peel off skin; and then cut into slices.

鸡柳加入少许粟粉、水、麻油拌匀，然后过油。Mix chicken fillet with some corn flour, water and sesame oil, blanch in hot oil, drain and set aside.

镬中烧热适量油，把蛋逐粒打入，以大火炸成蜂巢状及香酥脆，捞起滤油，备用。Heat some oil in wok, add in egg one at a time and deep fry until like honeycomb and crispy; drain and set aside.

镬中留少许油，放入番茄炒香，倒入上汤及番茄酱煮滚。Keep some oil in wok, sauté tomato until fragrant, pour in stock and tomato sauce and bring to boil.

加入鸡柳及调味料煮滚后盛盘，摆上煎蛋，并撒入青葱便可。Add in chicken fillet and seasoning, bring to boil again and dish out in serving bowl, place fried egg on top and sprinkle spring onion on top to serve.