{Recipe} Char Siu Egg with Black Truffle Bao – 黑松露蔥花叉燒蛋包

聖誕前夕… 收到一份 Boscovivo 嘅 「Truffle & Truffle」意大利松露醬禮盒。入面有松露欖油、松露蜜糖、松露醬!於是我就決定整返個食譜:

Ingredients:
4 frozen mantou
4 eggs
4 pieces BBQ pork
Spring onion, chopped
4 teaspoons BOSCOVIVO Black Truffle paste

Directions:

  1. Steam mantou over hot water for 5-8 minutes. Keep warm.
  2. In a large bowl, whisk together four eggs and chopped spring onion.
  3. Stir and scramble the egg over medium low heat. Set aside.
  4. To assemble, make a split top on each mantou.
  5. Distribute scrambled egg equally on mantous, place each with BBQ pork and black truffle paste.
材料:
4 份急凍饅頭
4 隻蛋
20蚊 蜜汁叉燒
蔥花
4 茶匙 BOSCOVIVO 黑松露醬
做法:
  1. 急凍饅頭蒸 5-8 分鐘,保暖。
  2. 打發 4 隻蛋,加入切好的蔥粒,起油鍋用小火慢炒。
  3. 最後夾係鏝頭中間,放上一片蜜汁叉燒,黑松露醬。
  4. 完成!
BOSCOVIVO Black Truffle

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