【菲傭好煮意】蜆肉粉絲蒸水蛋 Steamed Eggs with Clams and...

1. 粉絲剪成短度，用水浸1 小時，盛起，瀝乾水分。

2. 蜆肉洗淨，放入微滾水內飛水，瀝乾水分，下醃料醃片刻。

3. 雞蛋去殼，拂勻，加入凍開水拌勻，用隔篩過濾。

4. 粉絲放於蒸碟內，傾入蛋漿，放入蜆肉，隔水小火蒸12 分鐘，待蛋漿凝固，澆上生抽，以芫茜裝飾食用。

1. Cut mungbean vermicelli into short sections. Soak in water for 1 hour. Remove and drain.

2. Rinse the shelled clams. Blanch in slightly boiling water. Drain. Mix with the marinade and rest for a moment.

3. Shell and whisk the eggs. Mix in the cold drinking water. Filter with a sieve.

4. Put mungbean vermicelli on a dish. Pour in the egg wash. Add the shelled clams. Steam over low heat for 12 minutes. When it firms, sprinkle with the light soy sauce. Decorate with the coriander. Serve.

小貼士：

蜆肉用水燙一會，有何好處？

可去掉蜆肉的水分，蒸蛋時不會釋出水分，並可去除蜆肉的腥味，一舉兩得。

What is the advantage of slightly blanching shelled clams?

Besides removing their fi shy smell, it can take the moisture out so that they will not release water while steaming them with eggs.

食譜出處：
《菲傭入廚手記：少油香口菜》
作者：Feliz Chan
出版社：萬里機構．飲食天地出版社

感謝萬里機構出版有限公司授權提供食譜。