食譜: 辣辣榨菜炒滑蛋 (Fry egg with preserved vegetable)

奧運真係令我瞓少好多, 明明話左唔睇啦, 諗著早啲瞓啦, 點知一見男子體操, 又忍唔著, 睇到12點半先瞓, 好唔掂呀,

好似今晚又有女子體操決賽喎, 點算呀

今日出哩個餸真係超易呀, 20分鐘一定搞掂呀, 好味道又唔難做呀

榨菜, 都只係買一包包切好晒嘅, 唔需要點預備啦, 但你怕辣, 怕鹹的話,

不況洗吓佢先用, 然後落鑊炒香就已經可以好好味呀

由於榨菜夠鹹啦, 所以蛋可以唔落鹽, 或落好少就夠晒啦,

蛋一定要快手兜好, 唔好煮太熟, 乾晒嘅蛋超難食呀

至於七味粉, 你怕辣可以唔落, 又或者落少少辣椒代替都得, 我自己仲加左少少黑芝麻, 其實唔加亦得,

所以我食譜入面係無寫到哩個材料呀

點呀, 20分鐘就搞掂, 材料又簡單, 放工先煮都仲有大把時間淨啦

正所謂: 辣辣榨菜炒滑蛋, 快捷好味又簡單

(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 20分鐘左右

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tonytsang and kareny recipy
1- 大蛋2隻, 發勻 (2 Large, blended)
tonytsang and kareny recipy
2- 七味粉1茶匙 (1 tsp of Japanese assorted chili pepper)
tonytsang and kareny recipy
3- 辣榨菜絲1包, 70g (1 bag of shredded preserved vegetable, 70g)
tonytsang and kareny recipy
4- 青蔥切粒, 半杯 (1/2 cup of green onion, finely chopped)
tonytsang and kareny recipy
5- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 快火油(約1湯匙)起鑊, 將青蔥, 蒜蓉和榨菜爆香(圖1), 再加蛋漿, 待差不多6-7成熟時(圖2)快手兜勻上碟, 灑上七味粉即成
tonytsang and kareny recipy
1- Heat the pan with some butter over high heat (at least 1 tbsp of oil).  Stir fry green onion, garlic and preserved vegetable until fragrant (fig.1).  Stir in the blended egg.  Once it is around 60-70% cooked (fig.2), stir fry it quickly and dish it up.  Add the chili powder on the top and serve it in hot.
tonytsang and kareny recipy

1- 蛋雖然7成熟, 但其實餘熱會令蛋熟透, 不用擔心
tonytsang and kareny recipy

2- 榨菜怕鹹的話, 可以浸一浸水, 洗乾淨才用
tonytsang and kareny recipy
1- Do not over cook the egg as the remained heat will continue to cook the egg.
tonytsang and kareny recipy
2- Wash the preserved vegetable if you want it less salty.
tonytsang and kareny recipy