Thursday Lunch - 週四午餐

[English]

Because busy on Wednesday, I just took terrible pictures. You wouldn't want to see the fragmentary dishes. Anyway, I bring my lunch made by Wednesday overleft today and can still introduce my mom's works. So today's target I choose is more acceptable for foreigners.

> Steamed salted duck's eggs

As you can see on top right of my lunch box, this dish mixed yellow and white looks like a strange steamed egg. Chinese originally have a traditional steamed eggs. But my mom's way is a little different. She puts more ground pork and less water. Hence, it becomes drier than traditional steamed eggs.
In addition, salted duck's eggs are used instead of chicken egg. It tastes salty and has special flavor. The chicken egg has no savor like it. Furthermore, my mom uses soft boiled egg. The yolk is solid and white is liquid. Then put ground prok and a little salt to enhance the taste.
Finally, after steamed in TATUNG steamed cooker, a savory steamed salted duck's egg with ground pork comes out! And the steamed way is unusual for home dish, but usual for restaurant. It requests much works so that you can see that the most dishes I posted are fried, not steamed. However, the invention of TATUNG steamed cooker makes steaming convenient.

[中文]
星期三又因為回家太晚了，殘羹剩餚的照片實在不上相，而且這麼晚回家也沒精力寫了，乾脆跳過直接寫禮拜四的吧，反正今天便當就是帶昨天晚餐的菜。

> 鹹蛋蒸肉
你可以看到便當右上方黃白交錯的蒸蛋，這道菜應該比較特別，不僅是外國人，連台灣人都不常見吧！其實在某些餐廳或到香港去，可以看到很類似的「蒸水蛋」，我到香港有吃過一次，但是還是比較喜歡我媽煮的這道菜，因為她沒有放「水」或是「高湯」，所以蒸起來比較乾，而且還有放一點絞肉，吃起來很對味。
另外比較特別的是使用了「鹹鴨蛋」，但並不是平常配稀飯吃的固體鹹蛋，而是蛋白液體蛋黃固體的半生鹹蛋。而且對於我們來說，鹹蛋是鴨蛋還滿普遍的，雖然也有雞蛋啦，可是對老外來說鴨蛋就很特別了，尤其是鴨蛋的味道比雞蛋重，不過我說不上那是什麼味道。
最後放到電鍋裡蒸，香噴噴的鹹蛋蒸肉就出爐了。尤其是這種用「蒸」的方式比較麻煩，在一般家庭比較少見，大多數的菜還是用「炒」的居多，只有在餐廳或在香港才比較常見，還好有大同電鍋可以輕鬆的做出「蒸」的料理。