材料：
雞蛋 4隻
吞拿魚罐頭 1罐
葱 1把
白蘿蔔泥 4湯匙
鹽 2撮
清酒 1湯匙
糖 1/2湯匙
豉油 少許

做法：
1.葱切碎；白蘿蔔磨成茸，隔走多餘水分，淋上豉油；吞拿魚把水分隔走，備用。
2.把雞蛋拂勻，然後拌入吞拿魚肉、葱花拌勻，再加入清酒、鹽及糖調味。
3.燒熱鑊下油，倒入蛋漿，待底部差不多凝固，用筷子快速向中間撥，炒成嫩滑的炒蛋。
4.上碟後，伴上加了豉油的蘿蔔蓉即可。

Soft Scrambled Eggs with Tuna and Leek
Ingredients:
Eggs 4 pcs
Canned Tuna 1 can
Leek 1 bunch
Minced Radish 4 tbsp
Salt 2 pinch
Sake 1 tbsp
Sugar 1/2 tbsp
Soy sauce little

Methods:
1.Chop the Leek. Peel and grate the radish, drain the radish and pour some soy sauce.
2.Whisk the eggs well, add the canned tuna, leek and mix well, season with some salt, sugar and sake.
3.Heat the wok with some oil, pour the egg mixture, pan fry the egg mixture until the bottom is almost solidified, and use chopsticks to stir fry quickly to the middle until the egg is half cook.
4.Transfer to the plate, serve with radish and soy sauce. Done.