瑤柱肉碎蒸滑蛋

雞蛋打勻，不用打發太耐，以免起泡，加入適量鹽和1.5份水/雞湯拌勻，用隔篩濾去雜質及氣泡

豬肉加入一茶匙生抽攪拌均勻！瑤柱用熱水浸淋！

蒸碟先放上豬肉和瑤柱碎，倒入蛋汁，鋪上錫紙，水大滾放入，隔水蒸12分鐘，再加入適量滾油和蒸魚豉油即成

created by photogrid

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created by photogrid

" data-large-file="https://betiskitchen.com/wp-content/uploads/2026/01/img_6991-1.jpg?w=770" data-id="16454" src="https://betiskitchen.com/wp-content/uploads/2026/01/img_6991-1.jpg?w=819" alt="" class="wp-image-16454" srcset="https://betiskitchen.com/wp-content/uploads/2026/01/img_6991-1.jpg?w=819 819w, https://betiskitchen.com/wp-content/uploads/2026/01/img_6991-1.jpg?w=120 120w, https://betiskitchen.com/wp-content/uploads/2026/01/img_6991-1.jpg?w=240 240w, https://betiskitchen.com/wp-content/uploads/2026/01/img_6991-1.jpg?w=768 768w, https://betiskitchen.com/wp-content/uploads/2026/01/img_6991-1.jpg 1440w" sizes="(max-width: 819px) 100vw, 819px" />

Ingredients:

eggs

Water/chicken broth, approximately 150ml (egg mixture:water 1:1.5)

g ground pork

g dried scallops

tsp chopped scallions

Hot boiling oil and steamed fish sauce, to taste

Instructions:

Beat the eggs lightly without whisking too much to avoid forming bubbles. Add a pinch of salt and 1.5 parts water/chicken broth. Mix well and strain through a sieve to remove impurities and air bubbles.

Add a teaspoon of soy sauce to the ground pork and mix well. Soak the dried scallops in hot water.

Place the ground pork and minced dried scallops in a steaming dish. Pour in the egg mixture and cover with aluminum foil. Bring water to a boil in a steamer and steam for 12 minutes. Then, add a drizzle of sesame oil and steamed fish sauce to taste. Serve hot.

瑤柱肉碎蒸滑蛋