肉燥筍蒸蛋
步驟
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雞蛋3顆打入碗中 3 eggs in a bowl
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加入少許鹽(約1g)，增加底味。用筷子將雞蛋打散 Add a pinch of salt (about 1g) to increase the bottom taste Whisk eggs with chopsticks
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用蛋殼作為量器，加入比例一顆雞蛋兌2份水的水量。 3顆雞蛋=0.5蛋殼：12次 Using the eggshell as a measuring device, add 1 egg to 2 parts water. 0.5 eggshell: 12 times
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將水跟蛋液攪拌均勻 Mix water and egg mixture evenly
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用篩網過濾蛋液，讓蛋液更細緻，蒸出來的蛋才會更漂亮。 Use a sieve to filter the egg liquid to make the egg liquid more delicate, so that the steamed eggs will be more beautiful.
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蒸鍋水煮開後，轉小火，將蛋液放入鍋中。 When the water in the steamer boils, turn down the heat and put the egg mixture into the steamer.
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用盤子蓋住裝蛋液的碗，並該上蒸鍋的蓋子後，以小火蒸15分鐘。 Cover the bowl of egg wash with a plate and put the lid on the steamer, then steam over low heat for 15 minutes.
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鍋熱放入少許油，炒香豬絞肉跟蒜末。 Heat a pan with a little oil, fry the minced pork and minced garlic until fragrant.
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之後加入筍末一起翻炒 Then add bamboo shoots and stir fry
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入調味料：鹽1g、雞精粉1g、糖3g、醬油10cc，翻炒均勻後加入一些澱粉水拌炒 Add seasonings: 1g salt, 1g chicken powder, 3g sugar, 10cc soy sauce, stir fry evenly and add starch water
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蛋蒸好後取出 Remove the eggs after steaming
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把炒好的肉燥筍鋪在蒸蛋的表面上 Spread the fried bamboo shoots on the surface of the steamed egg
