嫩滑水蛋茶碗蒸/Silky Smooth Egg Custard Chawan Mushi

说起茶碗蒸， 很多人都屡试屡败，蒸出来的蛋像蜂巢， 充满了气孔。这里有一道零失败的嫩滑水蒸蛋， 包你成功蒸出嫩嫩滑滑的水蛋， 而且只需要蒸3分钟而已，不相信是吗？ 快来试一试哟！！而且这是一道低脂食品，　适合减重的美眉食用！　Please believe me, you can get a silky smooth steamed egg custard for just 3 minutes of steaming effort.　Furthermore　this　is a low fat dish which is very suitable for weight watcher!

记住蛋液的高度，待会计量水时，
用回同样的高度

材料：
鸡蛋液/Egg Mixture-1碗/bowl （ 4～5颗全蛋/whole chicken egg）
水/water（或高汤/ or stock） - 2碗/bowls
（水是双倍蛋液蛋液的量/double the egg mixture volume for water）
盐/salt - 1/2茶匙Tspn
味啉/Mirin（日本甜米酒/Japanese sweet rice wine） - 2茶匙Tspn
没有味啉， 可以用1茶匙米酒+1茶匙细砂糖+1茶匙热水混合取代/or substitute mirin with 1 tspn of rice wine + 1 tspn of sugar + 1 tspn hot water

配料：
浸发香菇 - 1朵切成薄片/1 sliced black mushroom
蟹柳 - 2条切薄片/2 sliced Crab filament sticks
或其他已经略微汆烫熟的海鲜如虾仁片，墨鱼，还是鸡肉片或猪肉末等等。(鸡肉片或肉末先铺在器皿内蒸熟）or any blanched seafood of your choice， or sliced chicken meat or minced pork（steam the chicken or pork first in the container).

做法：
1。 先把蒸蛋用的器皿， 置放入厚底的蒸锅内。蒸锅内要先放个矮铁架，蒸蛋用的水最少要淹没到蒸蛋器皿底部的1/3.  Put the container/bowl for steaming egg custard on a steel rack placed in a thick　bottom　steamer pot. The water level must submerge at least 1/3 of the bottom of the egg container/bowl.

2.  把配料平均的佈在器皿内， 盖起锅盖， 开大火煮开锅内的水。Arrange the mushroom and seafood of your choice evenly in the bowl. Close the lid and start boiling the water.

3.  现在开始准备蛋液， 把蛋及水在另外一个容器内，加入盐及味啉打均匀， 尽量别打起泡。Start preparing the egg mixture. Beat the egg, water, wine and salt in another container until just combine. Avoid creating much foams.

4.  等蒸锅内地水大滚后， 把蛋液直接过滤进蒸锅内已经加热的蒸蛋器皿内。When the water in the steamer pot boils, sieve the egg mixture directly into the heated bowl inside the steamer pot.

5.  盖起锅盖（一定要盖密， 别漏气哟！），    中大火蒸3分钟后， 马上熄火， 别好奇开盖偷偷看，等至少20分钟后才可以开盖。 Close the pot lid tightly, steam at  medium high heat for 3 minutes and turn off the stove fire immediately. Let the pot standing on the stove and DON'T OPEN THE LID FOR AT LEAST 20 MINUTES.

6.  塔拉。。。。！ 嫩滑的蒸蛋就呈现在眼前啦！！ Ta da !... the silky smooth egg custard Chawan Mushi is ready

7.  想要中式风味的？ 行！ 另外在个碗内调匀各一汤匙的淡色酱油，葱头油或蒜头油，热水及几滴麻油，乘热淋在蛋面上，再撒些葱花即可享用。 Yearn for Chinese style steamed egg custard? Here you are, in a small bowl, combine 1 tablespoonful each of light soy sauce, fried onion or garlic oil and hot water, plus a few drops of sesame oil. Then pour the sauce mixture over the egg custard and sprinkle with some chopped spring onion before just serving the dish.

金砂虾（炒咸蛋虾）/Golden Sand Prawn(Salty Egg Yolk Prawn)

用自家腌制的咸蛋炒虾， 是我家邱爹地， 大帅哥和小少爷的最爱。 就连对吃贝壳类会敏感的小媳妇也会忍不住先吃了才打算喔！。。。。

俗称咖哩叶的一种橘科植物的叶子， 很香的咖哩味

材料：
中虾/Middle Size Prawn - 600g
玉米淀粉/Corn Starch - 1汤匙/Tbpn
咸蛋黄Salty Egg Yolk - 3颗
咸蛋白/Salty Egg White - 1～2汤匙/Tbpn（也可以不用/Optional）
黄油或奶油/Margarine or Butter - 2汤匙（Tbpn)
咖哩叶/Curry Leave（没有也无所谓/Optional）
糖/Sugar - 1/2茶匙/Tspn
炸油/Frying Oil -1/2杯/Cup（炸油不用多， 用干煎的方式，比较省油， 也香/ a little oil for pan frying）


做法：
1.  中虾不用去壳，只开背去砂肠, 洗净后，拍干， 撒1茶匙玉米淀粉抓一抓。（ 喜欢比较咸口味的， 可以把1～2汤匙的蛋白下去拌一拌待用。）
Do not need to shell the prawns, just slit the back open to clean the soil, wash and dry the prawns and pat with 1 tablespoonful of corn starch. You can marinate the prawns with some salty egg white if you prefer saltier dish.

2。 3颗咸蛋黄，蒸熟后(也可以用微波炉小火微波5分钟）， 压扁后稍微剁一剁。 
Steam or microwave at low heat for 5 minutes to cook the 3 salty egg yolks, smash and chop coarsely.

3.  烧热炸油， 把虾子下锅干煎至焦香（大约5分钟左右）即可， 盛起待用。
Heat the frying oil, pan fry the prawns until brown and fragrant. Dish up and put aside.

4.  把炸油倒起， 剩下大约1汤匙左右的炸油在锅内， 接着下黄油/奶油， 剁碎的咸蛋黄及咖哩叶， 中小火不停的搅拌至咸蛋黄成黄色的金砂状及香气四溢。（千万别开大火， 蛋黄焦了就不好吃了）
Remove most of the frying oil, keep 1 tablespoon frying oil in the pan, add in the margarine or butter and the chopped salty egg yolk, and the chopped curry leaves if you have ones). Keep stirring over low heat until all the yolk breaking into golden sand. 

5.  倒入煎好的虾子，转开大火， 快速拌炒一两分钟。 熄火， 撒些砂糖（才不会死咸）拌均。
Add  in the fried prawns, stir quickly over high flame for 1 ~2minutes. Turn off the stove fire, sprinkle a little sugar over the prawns and stir well.

6.  可以摆盘上桌囖。
Garnish and serve hot.

自家腌咸鸭蛋 / HOME MADE SALTED EGG

老公和孩子都超爱吃咸蛋料理的， 但是最近市面上的黑心食品特别多， 还闹出什么母鸭被喂食苏丹红之类的有毒染色素来让它产出红心蛋黄的鸭蛋来腌制咸蛋， 真是让人心寒。 看来还是别嫌麻烦，自己腌制咸蛋比较实在， 有可让家人吃的心安又开怀。。。

My hubby and children love salted egg dishes but recently, all sort of negative news regarding processed food has made me think twice to purchase preserved food from the market. Hence it is time to wet my hands on making my own salted egg.

 材料：                                                       Ingredients:
盐-1kg salt
水 - 1500ml water
新鲜鸭蛋 - 20～25粒 Fresh duck egg (depends on your jar's size)
米酒 - 半杯（约150ml)150ml rice wine

做法：
1. 把盐倒入煮开的水内搅拌大约2分钟后熄火（盐是不可能充分溶解的）。
    Stir in all the salt into the boiling water for about 2 minutes, ( salt will not fully dissolve)
2.  把盐水充分放凉后（最好放隔夜）， 把盐水及盐水底部不能溶解的盐全部倒入大约5公升的玻璃罐中，加入米酒（加米酒腌制的咸鸭蛋比较不会有腥味）
     Let the salt water cool down completely(better to leave overnight), pour all the salt water and the undissolve salt into a 5 ~ 7 liter Jar, add in the rice wine(optional). 
3.  把冲洗干净的鸭蛋（如果鸭蛋脏的话）一颗颗轻放入盐水内。鸭蛋是冲洗哦， 千万别把鸭蛋泡在水内！
Clean the eggs (if soiled) under running water, and carefully put them one by one into the jar.  
CAUTION:  DO NOT SOAK THE EGGS IN THE WASHING WATER.

4.  在鸭蛋的最上端放2个塑胶盖子， （奶粉罐上的塑胶盖之类的）再压个小玻璃杯， 不让鸭蛋浮出水面。
Cover the floating eggs with 1 or 2 plastic cover (those come with the milk powder tin) and put a small cup on top of the plastic covers to submerge all the eggs into salt water.
Keep the jar at a cool place for 21 ~ 30days, depending on your egg's salty level preference. The longer you keep them in the salt water, the saltier the eggs will be, but try not to over 30 days as the yolk will be hardened. After 30days, take out all the unconsumed salty eggs, keep them safely in the refrigerator inside a plastic container

21 days old egg

5.  放置21 ～30天。 （放越久， 蛋就越咸。 但不要超过30天， 不然蛋黄会硬化， 而且变的超咸）吃不完的咸鸭蛋捞起， 用保鲜盒装好冷藏保鲜。

 注： 有时间的话，我会在做家事的同时，用2个小杯子把鸭蛋逐个泡在米酒内， 每颗泡15分钟， 才捞起放进盐水内腌。(此时厨用闹钟肯定派上用场！）这样蛋黄会比较油亮，也不会有蛋腥味。泡完后再把米酒倒入盐水内。
I usually soak the eggs in rice wine individually in 2 small tea cups for 15 minutes while busy in the kitchen before putting them in the saline jar. (A kitchen timer is definitely helpful!) I feel by this process, the yolks are shinny and taste better. Pour the rice wine into the saline jar after finished soaking the last eggs.

腌制了21天的咸蛋， 蛋白的咸度刚刚好， 蛋黄就稍微不够咸。

家人超爱吃的咸蛋虾（金砂虾）   My family's favourite dish (SALTY EGG PRAWN)