芙蓉煎蛋飯伴自製甜豉油 中式食譜 碟頭飯 芙蓉蛋飯

終極懶人食譜!15分鐘就完成❤️‍🔥碟頭飯真的快靚正,配上烚菜簡簡單單又一餐!好開心新電飯煲15分鐘高壓就煮好飯🤣

做法零技巧,就是將材料洗洗切切再加入蛋漿煮熟😛想更美味可以先加砂糖炒韮王銀芽,除去草青味!另外大蝦叉燒加牛油炒,味道香好多🥰

我覺得芙蓉煎蛋飯的靈魂是甜豉油🥹簡單用本地醬園的豉油mix咗個汁,令碟頭飯味道提昇去另一層次🤤✨


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🌸芙蓉煎蛋飯伴自製甜豉油📝食譜
烹調時間⏱15分鐘

🔸材料🔸(2人份)
白飯 2碗
雞蛋 5-6隻
叉燒 150g切條
去殼大蝦 8隻
韮王 70g切段
銀芽 150g
蔥 20g切段(綠色部份)

🔸調味料🔸
牛油 1茶匙
生抽 25 ml
老抽 15 ml
雞湯 50ml
砂糖 約2茶匙
鹽、胡椒粉

🔹做法🔹

  1. ▪️預備甜豉油▪️混合生抽、老抽、雞湯和砂糖,小火加熱至糖溶化
  2. 下油開鍋,加入韮王和銀芽,下半茶匙砂糖大火拌炒除去草青味,盛起備用
  3. 同一個鍋炒香大蝦和叉燒粒,下牛油炒勻後盛起
  4. 雞蛋拌勻,加入炒過的韮王、銀芽、叉燒和大蝦,下胡椒粉調味
  5. 大鍋下油加熱,倒入一半蛋漿,翻面煎至兩邊焦香即可上碟,伴白飯甜豉油食用

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
2 bowls of white rice
5-6 eggs
150g of sliced BBQ pork
8 peeled shrimp
70g of chopped yellow chives
150g of bean sprouts
20g of chopped spring onion

𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
1 teaspoon of butter
25ml of light soy sauce
15ml of dark soy sauce
50ml of chicken broth
About 2 teaspoons of sugar
Salt and pepper

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

  1. Mix light soy sauce, dark soy sauce, chicken broth, and sugar to make sweet soy sauce.
  2. Stir-fry Chinese chives and bean sprouts in oil with half teaspoon of sugar. Set aside.
  3. Stir-fry shrimp and diced BBQ pork in the same pan with butter, set aside.
  4. Beat eggs and add in stir-fried yellow chives, bean sprouts, BBQ pork, and shrimp. Season with pepper.
  5. Fry half of the egg mixture until crispy. Serve with rice and sweet soy sauce.
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