豆苗桂花粉丝 Osmanthus Eggs with Pea Sprouts

Stir-fry eggs, dried scallops with glass noodles and pea sprouts, modified version Chinese style scrambled eggs aka Osmanthus Eggs. 如何在家煮出简单美味，能吃又能看的佳肴…改良版的干贝桂花翅，加了豆苗的家庭味。 

干贝豆苗桂花粉丝 Osmanthus Eggs with Pea Sprouts 

{粉丝材料Glass Noodle Ingredients} 

粉丝30克 Glass noodles 30g 

鸡精汁½ 茶匙Concentrated chicken stock ½ tsp 

盐¼ 茶匙 Salt ¼ tsp 

蘑菇江鱼仔粉/左口鱼粉 ¼ 茶匙 Mushroom anchovies powder/Flounder fish powder ¼ tsp 

糖 ¼ 茶匙 Sugar ¼ tsp 

水 5汤匙 Water 5 tbsp 

{材料A Ingredients A} 

橄榄油 3 汤匙 Olive oil 3 tbsp 

蒜碎1½汤匙 Chopped garlic 1½ tbsp 

干贝 3 汤匙 Dried scallops 3 tbsp 

豆苗60克 Some pea sprouts 60g 

{鸡蛋材料 Egg Ingredients} 

鸡蛋4粒 Eggs 4 pcs 

玉米淀粉 1汤匙 Corn starch 1 tbsp 

水1汤匙 Water 1 tbsp 

盐少许Some salt to taste 

干贝1 汤匙Dried scallop meat 1 tbsp 

胡椒粉少许 Some pepper 

橄榄油5汤匙 Olive oil 5 tbsp 

花雕酒1-2汤匙 Huadiao wine 1-2 tbsp 

{做法Directions} 

1. 粉丝洗一洗备用，鸡蛋加入玉米淀粉水、盐、干贝碎丝、和胡椒粉搅拌至均匀有泡沫备用。Clean glass noodle in advance, add corn starch water, salt, pepper and dried scallops in egg mixture, beaten until smooth and slightly bubbles, set aside. 

2. 热锅把粉丝调味料倒入，加入粉丝，中小火煮至汤汁收干即可捞出待用。Heat up pan, pour in glass noodle’s seasonings, stir-fry until dry up. 

3. 起3汤匙橄榄油锅，加入蒜碎和干贝碎丝炒至金黄色捞出备用，接着加入豆苗炒一炒即可出锅待用。Heat up 3 tbsp of olive oil to sauté chopped garlic and dried scallops meat until golden brown, dish up and set aside, follow by add in pea sprouts to stir fry for a while and set aside too. 

4. 再起5汤匙橄榄油，中大火热锅后倒入拌均匀的鸡蛋液，一定要一边倒入一边拌炒才能呈现出桂花般的样子，全程中大火一直炒碎成你想要的样子。Heat up 5 tbsp of olive oil under medium high heat, add in egg mixture, keep stirring while pouring to ensure it will look like osmanthus flower. 

5. 然后，加入豆苗，粉丝和干贝蒜碎，调入花雕酒再次翻炒均匀即可。Then, add in cooked pea sprouts, glass noodles and garlic scallops, season in Huadiao wine and stirring until well combined. 

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