小菜
由 CookWhatHK0 次收藏
菜脯豆角炒蛋將豆角同蒜蓉爆香後拌入蛋液，加即食菜脯同雞粉調味，慢火煎成四份金黃蛋餅，鹹香惹味又下飯。
將豆角清洗乾淨並切成小段。熱鍋後加入適量食油，放入豆角和蒜蓉快速翻炒。炒熟後，將其盛出，先放在一旁備用。
Wash the long beans and chop into small pieces. Heat the wok with oil, stir-fry the long beans with the minced garlic, then transfer out and set aside.
將雞蛋打散攪勻。然後，把之前炒好的豆角、菜脯以及雞粉和胡椒粉一同加入蛋液中，拌勻。
Beat the eggs and add the long beans, preserved radish and seasonings; mix well.
在鍋中用大火加熱一湯匙油，隨後倒入混合好的蛋液，轉為中小火慢慢煎煮。待蛋液稍微凝固後，用鍋鏟將蛋餅分成四等份。翻面後繼續煎至兩面呈金黃色，即可上碟享用。
On high heat add 1 tablespoon of oil, slowly pan-fry the egg mixture, divide into 4 with the spatula, then flip and continue frying until golden — done.
