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| 滑蛋伊面 Creamy Egg Sauce Yee Mee |
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| 善用家里有的材料来完成想做就做的料理之一。 |
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| 先把面炒起来，放入电饭锅保温。 |
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| 接着煮滑蛋汤汁... |
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| 加栗粉勾芡后，汤汁滚时快快把蛋液分散倒进锅里就可以看到蛋花啦！ |
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| 天使们对比较“重”口味的伊面赞不绝口，呵呵！ |
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| 一天午晚餐就这样搞定啦，吃不完的面和汤汁分开放进两个锅中，要吃前30分钟记得按下保温键回热再享用！ |
滑蛋伊面
{材料}伊面6块（用加了一点油的沸水川烫大约2分钟捞起沥干备用），蒜碎适量，小红葱碎适量，干贝3粒（切片状），海鲜豆腐和素明虾适量（切片），鸡肉碎适量（用一点酱油，胡椒粉和芝麻油腌5分钟左右），杏鲍菇丝，高丽菜丝，花椰菜（洗净泡盐水后，先用加了点油和盐的沸水川烫2-3分钟，捞起沥干备用），胡萝卜丝，鸡蛋4粒（加点芝麻油和胡椒粉打散备用），栗粉水（3汤匙栗粉和3汤匙清水搅拌均匀备用）
{调味料A-炒面}黑酱油5汤匙，酱油2汤匙，清水2汤匙。
{调味料B-汤汁}清水800-1000毫升，鲍鱼汁1汤匙，绍兴酒1汤匙，酱油2汤匙，黑酱油几滴，红糖1茶匙，芝麻油1茶匙，胡椒粉少许。（搅拌均匀成综合汤汁备用）
{做法}
1. 起一汤匙油锅爆香适量碎蒜，加入调味料A和川烫好的伊面快炒均匀，捞起放入电饭锅里面保温。
2. 接着把锅再加入1汤匙的油把蒜葱碎炒香，加入所有材料（除了花椰菜，鸡蛋液和栗粉水）和调味料B煮滚。
3. 然后加入栗粉水勾芡，再次煮滚时快快把蛋液分散倒入锅里才能看到蛋花，再次煮沸后即可关火。把适量的伊面放入盘里，再淋上已经煮好料多多的滑蛋汤汁即可趁热享用啦。
***材料可以根据自家有的自行调整。
Creamy Egg Sauce Yee Mee
{Ingredients} Yee Mee x 6 pcs (pre-cook with boiling water for 2 mins, drain well and set aside), chopped garlic, chopped shallots, scallops meat x 3 (sliced),some seafood tofu and vegetarian small prawn (sliced), minced chicken (marinate with some soy sauce, pepper and sesame oil for 5 mins), shredded king oyster mushroom, shredded cabbage, cauliflower / broccoli (blanch over with hot boiling water that add with some salt and olive oil for 2-3 mins, drain well and set aside), shredded carrots, eggs x 4 (beaten with some sesame oil and pepper), corn starch solution (3 tbsp of corn starch and 3 tbsp of water, mix them well and set aside).
{Seasonings A-Yee Mee} Black soy sauce x 5 tbsp, soy sauce x 2 tbsp, water x 2 tbsp.
{Seasonings B-Sauce} Water x 800-1000ml, abalone sauce x 1 tbsp, Shaoxing wine x 1 tbsp, soy sauce x 2 tbsp, few drops of black soy sauce, brown sugar x 1 tsp, sesame oil x 1 tsp, some pepper. (Mix all well and set aside).
{Directions}
1. Heat up 1 tbsp of oil to sauté chopped garlic, follow by add in seasonings A and the cooked yee mee to stir-fry till well combined, then put in rice cooker to keep it warm.
2. Then, add in another 1 tbsp of oil to sauté chopped garlic and shallot till fragrant, add in all other ingredients (except cauliflower/broccoli, egg mixture and corn starch solution) and seasonings B and bring it to boil.
3. Add in corn starch solution, bring it to boil again only pour in the egg mixture evenly to make creamy gravy, bring it to boil only turn off the stove. Put some yee mee on the serving plate, pour over with right amount of creamy egg sauce that just cooked, serve it hot!
***Ingredients can be very flexible according to your “stocks” availability.
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