糖心燻蛋 Shanghai Smoked Duck's Egg

水 1.5公升

白醋 6湯匙

鮮鴨蛋 8隻

茶葉 2湯匙

片糖 1片

白飯 1碗
1. 把白醋拌入水內;加入鴨蛋浸4小時。

2. 煲內燒大量水份,徐徐加入鴨蛋,以中火把鴨蛋煮5至7分鐘。

3. 取出鴨蛋,浸凍水數分鐘然後去殼。

4. 鑊內墊錫紙,排上茶葉、白飯及剁碎片糖,加蓋,微火燒至起煙,待5分鐘。

5. 茶葉上放一架子,排上鴨蛋,加蓋後煙燻3至5分鐘至微黃。

6. 取出鴨蛋,切半,灑上淮鹽享用。

water 1.5 L

white vinegar 6 tbsps

fresh duck egg 8

tea leaf 2 tbsps

slab sugar 1 pc

cooked rice 1 bowl
1. Add white vinegar into water. Soak the duck eggs in it for 4 hours.

2. Heat a large amount of water in a pot. Add duck eggs gently and cook the duck eggs for 5 to 7 minutes.

3. Remove the eggs and soak them in cold water for a few minutes. Then shell the eggs.

4. Line the wok with a piece of tinfoil and arrange tea leaves, cooked rice and chopped slab sugar on it. Then, cover and cook over low heat until smoking. Wait for 5 minutes.

5. Put a rack on the tea leaves and arrange the eggs on it. Cover and smoke for 3 to 5 minutes until the eggs become yellowish.

6. Remove the duck eggs. Cut them into halves. Serve with the spicy salt.


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