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三餸一湯|香煎芙蓉蛋 Pan fried Egg Fu Yung

蘋果日報 2020/12/15 07:00

食譜粵菜家常菜豬肉雞蛋15-30分鐘

香煎芙蓉蛋
材料:
叉燒300克
急凍蝦仁10隻
洋葱 半個
芽菜50克
韭黃50克
雞蛋2隻
海鹽 適量
白胡椒粉 適量
生粉水 適量
做法:
1. 叉燒切絲,放在滾水中灼約10秒鐘,隔水盛起。
2. 蝦仁洗淨抹乾,加入少許的海鹽調味,醃15分鐘。
3. 韭黃切小段,洋葱去皮切絲,芽菜放在滾水中,過水10秒鐘,瀝乾水分盛起待用。
4. 把雞蛋放入碗內,加入生粉水拌勻。放入叉燒絲、洋葱絲、芽菜、韭黃段、蝦仁,與蛋液拌勻,以少許白胡椒粉調味。
5. 下油,油滾,倒入蛋液及配料,煎至半熟下鹽,反轉,把另一面煎至金黃色及蝦仁熟透,上碟即成。
Pan fried Egg Fu Yung
Ingredients:
BBQ pork (Cha siu) 300g
Frozen shrimp meat 10 pcs
Onion 1/2 pc
Bean sprouts 50g
Chives 50g
Eggs 2 pcs
Salt some
Ground white pepper some
Corn starch water some
Steps:
1. Slice the BBQ pork thinly. Put the BBQ pork into the boiling water and cook for 10 seconds. Drain and set aside.
2. Wash the shrimp meat and wipe dry. Season with little salt and marinate for 15 minutes.
3. Cut the chives into small sections. Peel and shred the onion. Put the bean sprouts into the boiling water and cook for 10 seconds. Drain and set aside.
4. Beaten the eggs into the bowl. Add the corn starch water and mix well. Add the shredded BBQ pork, shredded onion, sectioned bean sprouts, chives and shrimp meat. Mix well with the egg mixture. Season with little ground white pepper.
5. Heat oil to boil. Pour in the egg mixture. Pan fry and season with salt. Flip into another side. Cook until both sides are golden color and the shrimp meat is cooked. Ready to serve.
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叉燒放在滾水中灼10秒,隔水盛起。
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韭黃切小段。
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芽菜放在滾水中煮10秒,取出瀝乾。
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拌勻所有餡料,倒入熱油鑊煎至半熟及調味。
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反轉另一面煎至金黃色及蝦仁熟透。
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