粉麵

由 CookWhatHK0 次收藏
港式餐蛋麵以即食麵作底,鋪上煎香餐肉、太陽蛋及生菜,是經典茶記早餐。
餐肉切成 0.5 厘米厚片,取兩片下少許油煎至兩面金黃,盛起備用。
Cut the luncheon meat into 0.5 cm thick slices. Pan-fry two slices in a little oil until golden on both sides, then set aside.
接著煎雞蛋,煎單面即可,生熟程度按個人喜好;港人愛煎成太陽蛋(蛋白熟、蛋黃流心)。
Next, fry the egg sunny-side up; cook it to your liking. Hong Kongers love a sunny-side-up egg with cooked white and runny yolk.
煲滾水,放入麵餅,加入部分調味包,煮約 3 分鐘。
Bring water to a boil in a pot, add the noodles and part of the seasoning packet, and cook for about 3 minutes.
將麵盛入碗中,放上生菜、餐肉、雞蛋即成。
Transfer the noodles to a bowl and top with lettuce, luncheon meat and the egg. Serve.