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【三餸一湯】叉燒豆角炒蛋

蘋果日報 2020/06/02 07:00

食譜雞蛋豬肉15分鐘以下

材料:
深綠豆角 1束
叉燒 半斤
雞蛋 4隻
鹽 適量
白胡椒粉 適量

做法:
1.豆角洗淨切小粒,水滾加鹽,放入豆角粒,汆水備用。
2.叉燒切小粒,雞蛋打勻,加少量的鹽調味。
3.下油,油滾,炒香叉燒粒,加入豆角粒炒勻,以鹽和白胡椒粉調味。
4.倒入雞蛋,轉小火,待蛋半凝固時,與叉燒豆角粒炒勻,上碟,即成。

BBQ Pork and String Beans Scrambled Eggs
Ingredients:
Long bean 1 bunch
300g BBQ pork (Cha siu)
4 eggs
Salt few
Ground white pepper few

Steps:
1.Wash and cut the long bean into small pieces. Heat water to boil. Add salt and blanch long beans.
2.Cut the BBQ pork and beat the eggs. Season with little salt.
3.Heat oil to boil. Sauté BBQ pork until aromatic. Add long beans and sauté thoroughly. Season with salt and ground white pepper.
4.Pour the egg and turn into low heat. Cook until half set. Stir-fry with BBQ pork and long beans. Dish up and ready to serve.
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長豆角洗淨切細粒。
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豆角放入鹽水中汆水,隔水撈起。
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叉燒切小粒。
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拂勻雞蛋,下鹽調味。
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叉燒與豆角一起炒勻,加入鹽和胡椒粉。
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蛋液煮至半熟,下叉燒及豆角炒勻。
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