小菜
由 CookWhatHK0 次收藏
蝦仁滑蛋將基圍蝦汆熟剝殼，攤成蛋餅後鏟碎，同蝦仁炒勻，加鹽同雞粉調味。
鑊中燒水，水滾後放入鮮蝦汆燙。
Bring water to a boil in a pot, then blanch the fresh shrimp.
蝦變色後撈起，放涼後去頭尾，剝殼，挑去蝦腸。
Once the shrimp turn colour, lift them out and let them cool. Remove the heads and tails, peel off the shells, and devein.
鑊燒熱，掃一層油，倒入蛋液，攤成蛋餅。
Heat the pan, brush with a layer of oil, pour in the beaten egg, and spread it into a thin omelette.
把蛋餅捲起，推到鑊的一邊，放入蝦仁。
Roll up the omelette, push it to one side of the pan, and add the peeled shrimp.
用鑊鏟把蛋餅鏟碎，與蝦仁一同翻炒均勻，加入少許鹽。
Break up the omelette with a spatula, toss it together with the shrimp, and add a pinch of salt.
再加入適量雞粉，翻炒均勻即成。
Stir in chicken bouillon powder to taste, toss to combine, and serve.
