健康有營養嘅快手滾湯😍高蛋白高纖維！今次用咗頭水紫菜，冇沙就咁煮就ok🌟
蝦滑最好去街市海鮮店買手打嘅，有粒粒蝦肉好足料！因為見過現成包裝蝦滑有添加劑，會比平時更高卡路里架🥶btw自從試過threads 推介嘅蝦滑返唔到轉頭🤣
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💛紫菜蝦滑蛋花湯📝食譜
烹調時間⏱15分鐘
🔸材料🔸
紫菜 1片撕碎
蝦滑 250g
雞蛋 2隻
櫻花蝦乾 3湯匙
水 800ml
薑 2片切絲
蔥 1棵
生抽 1茶匙
麻油 半茶匙
🔹做法🔹
- 雞蛋拌勻；下油煎成蛋皮，切絲
- 下油開鍋，加入薑絲、蔥白和櫻花蝦乾炒香；倒入清水煮沸
- 加入蝦滑和紫菜碎，煮至蝦滑浮起；下麻油、鹽和胡椒粉調味，加入蛋絲和蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 sheet of dried seaweed, torn into pieces
250g shrimp paste
2 eggs
3 tbsp dried sakura shrimp
800ml water
2 slices of ginger, shredded
1 scallion
1 tsp soy sauce
½ tsp sesame oil
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Whisk the eggs, then pan-fry into a thin omelet. Remove and cut into fine strips.
- Heat oil in a pot, add shredded ginger, scallion whites, and dried sakura shrimp. Sauté until fragrant. Pour in water and bring to a boil.
- Add the shrimp paste and torn seaweed. Cook until the shrimp paste floats to the surface. Drizzle with sesame oil, add eggs and chopped scallions.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://shorturl.at/YyJ3x) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922