午餐肉炒蛋 Scrambled eggs with Luncheon meat

午餐肉炒蛋

午餐肉是种罐装食品,方便食用. 通常由豬肉、淀粉、盐和香料混合, 再加點点硝酸钠让肉块永保粉紅色制成的.

午餐肉炒蛋


{材料} 午餐肉 x 100g (切成小块状), 蒜头瓣x1(切碎), 鸡蛋x 3 粒, 洋葱半粒(切丝), 青葱x5g (切丝)

{调味料} 香油1 小匙, 酱油1/4 匙, 盐1/4 小匙, 糖1/4小匙, 胡椒粉适量, 太白粉水1 大匙

{做法}

1. 鸡蛋打散成蛋液, 加入酱油, 盐, 糖, 香油与适量胡椒粉备用.

2. 起油锅爆香蒜末后, 加入洋葱丝炒至软. 然后再加入青葱炒均匀, 加入午餐肉略炒两分钟.

3. 最后,倒入搅拌均匀的蛋液, 以筷子快速在锅里转圈搅拌的同时加入太白粉水慢炒至蛋熟即可.

Scrambled eggs with Luncheon meat


{Ingredients} Luncheon meat 100g (Cut into small pieces), garlic clove x 1 (chopped), eggs x 3, onion x half (shredded), spring onion x 5g (shredded)

{Seasonings} Sesame oil x 1 tsp, soya sauce x ¼ tsp, salt x ¼ tsp, sugar x 1 /4 tsp, pepper in proper amount, cornstarch solution x 1 tbsp

{Method}

1. Beat eggs into the egg mixture, add in the soy sauce, salt, sugar, sesame oil, with the right amount of pepper and set aside.

2. Heat up oil to sauté the chopped garlic, and then add in shredded onion to stir-fry until soft. Then add shredded spring onion to fry evenly, add in the pork luncheon meat to stir fry for two minutes.

3. Lastly, pour in egg mixture, use chopsticks quickly move in a circular motion by adding the cornstarch solution at the same time, slowly stir-fry till the eggs is cooked.

Previous: 素沙茶酱炒秋葵