小菜
由 CookWhatHK0 次收藏
香煎芙蓉蛋將叉燒、蝦仁、芽菜及韭黃拌入蛋液，煎至金黃香口。
蝦仁加入鹽及胡椒粉。
Season the prawns with salt and white pepper.
炒香芽菜、叉燒、蝦仁（先炒香芽菜可讓它先出水）。
Stir-fry the bean sprouts, char siu and prawns until fragrant (stir-frying the bean sprouts first lets them release their water).
所有配料放入蛋液中，加入胡椒粉、麻油、粟粉水。
Add all the fillings into the beaten eggs, then mix in white pepper, sesame oil and the cornflour-water slurry.
放入鑊中煎香至金黃色。新手若對反面感到困難，可先將芙蓉蛋放到碟上，然後快速倒轉碟子放回鑊中。
Pan-fry in a wok until golden. If flipping is tricky for beginners, slide the egg onto a plate first, then quickly invert the plate back into the wok.
