鹹蛋娃娃菜 Salted duck egg stir fried baby cabbage

 

The charm of Salted Egg Baby Cabbage lies in its perfect balance of richness and freshness.

Each tender leaf of cabbage soaks up the golden salted egg yolk sauce — creamy, savory, and full of umami depth. The salted egg brings a velvety richness that clings to the crisp sweetness of the vegetables, creating a melt-in-your-mouth harmony. Its bright yellow sauce and gentle aroma make it as visually stunning as it is delicious — comforting, elegant, and incredibly satisfying.

 

 
【食材】
  • 娃娃菜 4 顆
  • 蒜頭 4 顆
  • 鹹蛋 2 顆
  • 薑 2片
  • 青蔥 1/4 杯 
  • 植物油 少許
【Ingredients】
  • 4 Baby chinese cabbage
  • 2 salted duck eggs
  • 2 slices of Ginger
  • 4 cloves of garlic
  • ¼ cup chopped Green onion
  • Vegetable oil
 
【步驟】
  1. 燒一鍋水，水滾後放入娃娃菜汆燙約 1 分鐘，撈起瀝乾備用。
  2. 準備好鹹蛋。
  3. 熱鍋下油，加入蒜片與薑片炒香。
  4. 放入壓碎的鹹蛋，中火翻炒至起泡、香氣四溢。
  5. 加入汆燙好的娃娃菜，翻炒均勻，讓鹹蛋醬汁充分包裹每片菜葉。
  6. 撒上蔥花增添色澤。
  7. 依個人口味可加少許鹽或白胡椒調味。
  8. 拌勻後盛盤，趁熱享用。
【Instructions】
ChatGPT 說：
  1. Bring a pot of water to a boil. Add the baby cabbage and blanch for 1 minute. Drain well and set aside.
  2. Prepare the salted eggs.
  3. Heat oil in a pan. Add garlic slices and ginger, stir-fry until fragrant.
  4. Add the salted egg and mashed, stir-fry over medium heat until bubbly and aromatic.
  5. Toss in the blanched baby cabbage, coating it evenly with the salted egg mixture.
  6. Garnish with chopped scallions for extra color.
  7. Taste and adjust with a pinch of salt or white pepper if needed.
  8. Stir well, transfer to a plate, and serve hot.