蝦皮菜脯煎蛋

蝦皮菜脯煎蛋

蝦皮體積細小,較軟身,毋須浸洗,以免去掉蝦味。

材料:

蝦皮 2湯匙
菜脯條 1 1/2両
雞蛋 3個(大)
葱粒 1湯匙

Ingredients:
2 tbsps dried tiny shrimp
57g preserved radish strips
3 large eggs
1 tbsp diced spring onion

調味料:
生抽 1茶匙
胡椒粉 少許

Seasoning:
1 tsp light soy sauce
ground white pepper

做法:
1. 菜脯用清水浸20分鐘,擠乾水分。
2. 將菜脯切成幼粒,備用。
3. 雞蛋去殼,打成蛋漿,加入菜脯、蝦皮、葱粒及調味料拌勻。
4. 燒熱平底鑊下油2湯匙,傾下混合蛋漿,用中小火煎至兩面金黃色,盛起供食。

Method :
1. Soak the preserved radish in water for 20 minutes and then squeeze water out.
2. Finely dice the preserved radish. Set aside.

3. Shell the eggs and whisk into egg wash. Add the preserved radish, tiny shrimp, spring
onion and seasoning. Mix well.
4. Heat a pan and put in 2 tbsps of oil. Pour in the egg mixture and fry over medium-low heat
until both sides are golden. Serve.

$60

食譜及圖片提供:圓方出版社

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