材料（6 餐份）Ingredients (6 servings)

• 三文魚Salmon · 三文魚 1 細件（約20克） · see Chinese for amount未有Not yet
• 豆腐Tofu · 硬豆腐 3 細件 · see Chinese for amount未有Not yet
• 菜心Choy sum · 菜心 1 棵 · see Chinese for amount未有Not yet
• 全熟全蛋Whole hard-boiled egg · 雞蛋 1 隻 · see Chinese for amount未有Not yet

步驟

Steps

1. 1三文魚蒸熟逐針挑骨壓散；豆腐汆水壓乾。Steam the salmon, pick out every bone, and flake. Blanch the tofu and press dry.
2. 2菜心灼腍切碎。Blanch the choy sum until tender and chop finely.
3. 3全部材料連蛋拌勻。Combine everything with the egg.
4. 4小火煎成細餅（每面兩三分鐘）或者蒸10分鐘至全熟。Pan-fry small cakes over low heat (2–3 min per side) or steam 10 minutes until cooked through.
5. 5切件上桌。Cut into pieces and serve.

💡 魚＋豆腐＋菜一次過有齊；魚骨一定要逐針挑清。Fish, tofu and greens in one bite. Triple-check for bones.

🧊 雪櫃兩日／冷凍兩星期。Fridge 2 days / frozen 2 weeks.