賽螃蟹
Med
上海經典名菜，將滑嫩炒蛋白做成似蟹肉嘅口感同賣相，好似真係食緊蟹咁。
Cooking Steps
10
STEP 2 OF 10
拌勻蛋白
USES
雞蛋, whites only (6 隻)·鮮奶 (80 毫升)·粟粉 (3 茶匙)·鹽 (0 茶匙)
YouTubeCelia@Cooking Fever
Open on YouTube ↗輕手打散蛋白，落少許牛奶、栗米粉同鹽，攪勻至順滑。
STEP 4 OF 10
灼西蘭花
USES
西蘭花, cut into florets (1 個)
YouTubeCelia@Cooking Fever
Open on YouTube ↗滾水入面落少少油同鹽，灼西蘭花約兩分鐘，撈起備用。
STEP 9 OF 10
放上蛋黃
USES
雞蛋, yolk only, reserved (1 隻)
YouTubeCelia@Cooking Fever
Open on YouTube ↗喺蛋白中間輕輕壓一個小窩，將留起嘅蛋黃放喺上面。
STEP 10 OF 10
加鎮江醋上碟
USES
鎮江香醋, served on side (3 湯匙)
YouTubeCelia@Cooking Fever
Open on YouTube ↗上碟前淋少少鎮江黑醋喺碟上，即刻食。
Did this recipe work for you?
Tastes good?
Easy to follow?