15分鐘煮好食得❤️🔥好啱放工煮嘅碟頭飯🤣改良咗食譜，唔使醃肉直接炒超方便！
之前去泰國，見餐廳係先落蛋白炸香，最後再落蛋黃✨咁樣就可以確保蛋黃流心同埋喺中間🙂↕️同埋學餐廳成條辣椒壓扁掉入去炒！
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❤️🔥泰式香葉肉碎煎蛋飯📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
雞蛋 2隻
免治豬肉 300g (3成肥)
蒜頭 4粒切碎
指天椒 (可省略)
魚露 1茶匙
青檸汁 半茶匙
九層塔/打拋羅勒葉
🔸調味料🔸
蠔油 1湯匙
老抽 1茶匙
砂糖 半茶匙
🔹做法🔹
- 平底鑊下油，中火燒至冒煙，倒入蛋白煎至邊緣焦脆，中間放入蛋黃煎10秒定型，盛起
- 下油開鍋，加入蒜粒和指天椒碎炒香；下免治豬肉炒至粒粒分明
- 倒入調味料炒勻；熄火加入青檸汁、魚露和打拋葉即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
2 eggs
300g minced pork (30% fat)
4 garlic cloves, minced
Bird’s eye chilies (optional)
1 tsp fish sauce
1/2 tsp lime juice
Holy basil leaves
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
1 tbsp oyster sauce
1 tsp dark soy sauce
1/2 tsp sugar
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Heat oil in a pan over medium heat until smoking. Pour in the egg whites and fry until the edges turn crispy. Place the egg yolks in the center, fry for 10 seconds to set, set aside.
- Heat oil in the pan, sauté minced garlic and chilies until fragrant. Add the minced pork and stir-fry until separated.
- Pour in seasonings and stir well. Turn off heat, add lime juice, fish sauce and holy basil leaves, then serve.
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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://t.ly/bxtwH) 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
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