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【名廚三餸一湯】名廚鍾錦榮菜單 韭菜肉鬆煎蠔餅 Oyster Omelette with Chives and Minced Pork

蘋果日報 2020/08/16 07:00

食譜蔬菜豬肉家常菜粵菜貝類15分鐘以下鍾錦榮

韭菜肉鬆煎蠔餅

材料:
BB蠔 2至3両
韭菜 4両
豬肉鬆 2至3両
新鮮鴨蛋 2隻
生粉 2茶匙
糖 少許
鹽 少許
胡椒粉 少許
清水 少許

做法:
1. 韭菜洗淨後切粒,備用。
2. BB蠔洗淨,挑走蠔殼,汆水2-4分鐘,備用。
3. 燒熱鑊下油,煎熟肉鬆。放入韭菜、鴨蛋、蠔,加入糖、鹽、胡椒粉調味。
4. 生粉加清水調成漿,加入至材料裏攪拌。
5. 燒熱鑊下油,倒入蠔餅漿,中火煎4-5分鐘,翻面煎至脆身,然後上碟。

Oyster Omelette with Chives and Minced Pork
Ingredients:
Baby oyster 2-3 taels
Chives 4 taels
Minced pork 2-3 taels
Fresh Duck egg 2 pcs
Corn starch 2 tsp
Sugar little
Salt little
Pepper little
Water little

Steps:
1.Rinse chives, cut into pieces.
2.Rinse baby oysters, take out the shell. Blanch oysters for 2-4 minutes.
3.Heat the oil, pan-fry minced pork. Put in chives, duck eggs and oysters, season with sugar, salt and pepper.
4.Mix corn starch with water, add into the rest of the ingredients.
5.Add oil to heated wok, pour the above mixture in and pan-fry for 4-5 minutes in medium heat, flip over the omelette, cook until the other side turns crispy.