10分鐘放工懶人食譜❤🔥呢個家常便飯好多人都煮過，要煮得好食，我多數會先爆香蔥花，再落蛋漿炒！同埋加生粉水令炒蛋更加滑😙
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❤🔥港式滑蛋叉燒飯 📝食譜
烹煮時間⏱10分鐘
🔸材料🔸(1人份)
白飯 1碗
叉燒 150g切片
新紀元卵 4隻
蔥 1棵切粒
生粉水 1茶匙生粉+2湯匙水
鹽、胡椒粉
🔹做法🔹
- 叉燒煎香翻熱，盛起備用
- 雞蛋拌勻，加入生粉水；下鹽、胡椒粉調味
- 下油開鍋，加入蔥花中火炒香；倒入蛋漿，放上叉燒，見蛋液外圍開始凝固，由外往內推
- 晃動大鍋，將盛餘蛋漿均勻鋪面；小火煮10秒令底部定型，鋪上白飯即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Cooked white rice: 1 bowl
Char siu: 150g, sliced
Eggs: 4
Scallions: 1 stalk, chopped
Cornstarch water: 1 tsp cornstarch + 2 tbsp water
Salt, white pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Pan-fry char siu until heated and fragrant; set aside.
- Whisk eggs, add cornstarch water, season with salt and pepper.
- Heat oil, sauté chopped scallions. Pour in eggs, top with char siu. Push set edges inward as eggs cook.
- Tilt pan to spread remaining egg. Cook low for 10 sec to set bottom, then serve over rice.
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