【三餸一湯】夜香花菜脯炒滑蛋 Stir fried Egg with Night Fragrant Flower and Preserved Radish
蘋果日報 2020/09/12 07:00
食譜粵菜家常菜雞蛋蔬菜炒15分鐘以下
夜香花菜脯炒滑蛋
材料：
夜香花4両
菜脯4條
雞蛋3隻
葱1條
麻油2茶匙
鹽1/2茶匙
胡椒粉1茶匙
步驟：
1. 葱切粒；夜香花洗淨，用廚紙印乾。
2. 菜脯切粒，浸水5分鐘；雞蛋打勻。
3. 將鹽、胡椒粉、麻油、葱加入至雞蛋，攪拌均勻。
4. 燒熱油，爆香菜脯。
5. 熄火，放入雞蛋，開小火，炒30秒。
6. 加入夜香花炒至均勻。
Stir fried Egg with Night Fragrant Flower and Preserved Radish
Ingredients:
Night fragrant flower 4 taels
Preserved radish 4 pcs
Egg 3 pcs
Spring onion 1 pc
Sesame oil 2 teaspoons
Salt 1/2 teaspoon
Pepper 1 teaspoon
Steps:
1. Dice spring onion. Wash night fragrant flower and wipe with kitchen paper.
2. Dice preserved radish and soak 5 mins. Beat egg.
3. Put salt, pepper, sesame oil and spring onion into egg and mix well.
4. Heat the oil, stir fry preserved radish.
5. Off the heat, put egg into the pan, then turn to low heat, stir fry 30 second.
6. Put in night fragrant flower and stir fry until mix well.
菜脯切粒，再浸泡數分鐘。
拂勻雞蛋，下鹽、胡椒粉、麻油、葱，加以拌勻。
燒熱油，爆香菜脯。
先熄火放入蛋漿，再開小火炒半分鐘。
最後才加夜香花略炒。
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