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三餸一湯|夜香花帶子炒蛋 Fried eggs with scallops and Telosma cordata

蘋果日報 2021/06/21 07:00

食譜粵菜家常菜雞蛋貝類蔬菜15分鐘以下

夜香花帶子炒蛋
材料:
蛋3 隻
夜香花150克
薑2片
蒜頭1瓣
帶子100克
胡椒粉少許
醃料:
胡椒粉 少許
粟粉 少許
紹酒1茶匙
做法:
1. 帶子加醃料略醃。薑切粒。蒜頭切碎。打蛋,加胡椒粉拌勻。
2. 水滾收細火,夜香花和帶子分別汆水半分鐘。
3. 燒熱油,爆蒜頭和薑,收中火,加入蛋液,再加入帶子和夜香花,當蛋液凝固便推炒。
Fried eggs with scallops and Telosma cordata
Ingredients:
Egg 3 pcs
Telosma cordata 150g
Ginger 2 slices
Garlic 1 clove
Scallop 100g
Pepper Little
Marinade:
Pepper Little
Cornstarch Little
Shao Xing wine 1 teaspoon
Steps:
1. Marinate scallop with marinade. Dice ginger and shred garlic. Beat the egg and put in pepper.
2. Boil water then turn to low heat, blanch Telosma cordata and scallop for 30 seconds separately.
3. Heat the oil, stir fry garlic and ginger. Turn to mid-heat, put in egg, scallop and Telosma cordata. Stir fry when the egg becomes solid.
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帶子加胡椒粉、粟粉、紹酒略醃。
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雞蛋加胡椒粉拌勻。
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夜香花汆水半分鐘。
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爆香蒜和薑,收中火加入蛋液。
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加入帶子輕拌。
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放進夜香花,炒至蛋液凝固即可。
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