豆腐蒸水蛋Steamed Tofu with Minced Meat

豆腐蒸水蛋，是最简单也是最受欢迎的家常料理。记得鸡蛋和水的比例是1:1.5。此外，盖上保鲜纸更容易蒸出滑嫩蛋羹，减少失败率，至于蒸蛋时间是根据容器的大小深浅自行调整。

Directions

Step 1

把豆腐切圆片，均匀地排在碟边围成圆圈。Cut the tofu into rounds and arrange them evenly around the plate.

Step 2

打散鸡蛋，加入调味粉和水搅拌均匀，过筛淋在豆腐上。将豆腐放入已经烧热水的蒸锅中，以中火蒸6-8分钟至熟。Beat the eggs, add seasoning and water to stir well, sieve and pour over on tofu. Put the tofu in a steamer with boiling water and steam over medium heat for 6-8 minutes until cooked.

Step 3

烧热3汤匙油爆香蒜蓉和虾米，再放入菜脯碎炒香。Heat up 3 tbsp oil and sauté minced garlic and dried shrimp until fragrant, then add chopped sweet Chai Po fry until fragrant.

Step 4

加入肉碎炒至变色后，倒入调味料煮滚，勾芡后便可取出，铺在蒸好的水蛋豆腐面上。Add minced pork meat and fry until color change, pour in seasoning and bring to a boil. After thickening, take out and pour over steamed egg tofu.

Step 5