小菜
由 CookWhatHK0 次收藏
蝦仁炒滑蛋以紹興酒醃蝦仁拌入嫩滑蛋液，加蔥花同麻油，蛋香蝦鮮。
急凍蝦仁退冰後用廚房紙印乾水分，加入料酒同胡椒粉醃製 10 分鐘，辟腥味同雪味。
Thaw the frozen shrimp, pat dry with kitchen paper, then marinate with the wine and white pepper for 10 minutes to remove any fishy and frozen taste.
蔥切粒，發勻雞蛋加入適量鹽同胡椒粉調味。
Chop the spring onion. Beat the eggs and season with a little salt and white pepper.
蝦仁炒至半熟，盛起備用。
Stir-fry the shrimp until half cooked, then set aside.
燒熱鑊下一湯匙油，落蛋後轉細火，加入蔥花，蛋液兜炒至半凝固狀態，最後放蝦仁回鑊，即成。
Heat 1 tbsp oil in a wok, pour in the egg and lower to low heat, add the spring onion, toss the egg until half set, then return the shrimp to the wok.
