【三餸一湯】紅燒鰻魚煎蛋餅

蘋果日報 2020/03/20 07:00

魚食譜雞蛋煎15-30分鐘
    材料：
    罐頭紅燒鰻魚1盒
    雞蛋3隻
    葱2條
    胡椒粉少許

    做法：
    1.
    切葱花，取出紅燒鰻魚，切粒。
    2.
    打蛋 ，加胡椒粉，倒入紅燒鰻魚汁拌勻。加入鰻魚和葱花。
    3.
    倒入油，全鑊抹勻，倒入蛋液搖勻至鋪滿鑊面，收中火慢慢煎。沿鑊邊再加油，把蛋液鋪勻，煎至蛋邊可以反起，把蛋餅對摺，盛起，切三份上碟。

    Roasted eel omelette
    Ingredients:
    Canned roasted eel 1 can
    Egg 3 pcs
    Green onion 2 pcs
    Pepper Little

    Steps:
    1.
    Shred green onion. Dice eel.
    2.
    Beat the egg, season with pepper. Put in sauce of canned eel, stir well. Put in eel and green onion.
    3.
    Put the oil in pan, spread the oil. Put in egg mixture, turn to mid heat. Put a little oil in pan, spread the egg mixture evenly. Pan fry the egg until it turn crispy. Fold the omelette and cut in three pieces.
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    紅燒鰻魚切粒。
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    拂勻三隻雞蛋，加入胡椒粉及紅燒鰻魚汁。
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    鰻魚和葱花與蛋漿拌勻後，倒入鑊中煎。
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    蛋餅底部凝固後開始反轉至另一面。
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    蛋餅對摺便可上碟。