黑松露鮮蝦炒滑蛋 中式食譜

𝘽𝙡𝙖𝙘𝙠 𝙩𝙧𝙪𝙛𝙛𝙡𝙚 𝙛𝙧𝙞𝙚𝙙 𝙚𝙜𝙜𝙨 𝙬𝙞𝙩𝙝 𝙥𝙧𝙖𝙬𝙣𝙨

其實只係滑蛋蝦仁加咗黑松露醬😆但係感覺好食左一個層次😸I love silky scrambled eggs💛同埋勁快整好！！如果好似我咁用新鮮蝦就唔使醃蝦了～今次就咁用滾水煮熟就加入啲蛋裏面一齊炒！

點先炒到滑蛋？
➡️炒時油要夠熱才不黏鍋
➡️油要多一點 蛋才不老保持嫩滑
➡️見底部蛋汁開始凝固就手快地用鑊鏟由底鏟上面
➡️快手快手快手，蛋未完全凝固時熄火！用餘溫再炒蛋！

材料:
中蝦仁 150g
雞蛋 4個
牛奶 20ml
黑松露醬 2湯匙
蔥粒 少許
鹽 少許

醃蝦仁:
鹽1/2茶匙
麻油 1茶匙
糖 1/2茶匙
胡椒粉 少許
花雕 1茶匙

做法:
1) 蝦仁洗淨醃15分鐘，把蛋打入大碗裡打，加入少許牛奶和鹽拌勻
2) 燒熱油鑊，用中火炒蝦仁至稍微金黃色後盛起
3) 大火加1-2湯匙油在鑊中，等到油好熱，倒進黑松露醬、蛋汁和蝦仁，轉小火再炒蛋，見底部蛋汁開始凝固就手快地用鑊鏟由底鏟上面，之後關火，利用餘溫重覆炒多幾下後便成，免炒得太熟，加蔥粒即成

Ingredients:

• Medium shrimp (peeled) 150g
• Eggs 4
• Milk 20ml
• Black truffle sauce 2 tbsp
• Chopped green onions (scallions) to taste
• Salt to taste

Marinade for shrimp:

• Salt 1/2 tsp
• Sesame oil 1 tsp
• Sugar 1/2 tsp
• Pepper to taste
• Shaoxing wine 1 tsp

Instructions:

1. Clean the shrimp and marinate for 15 minutes. In a large bowl, beat the eggs and mix in a little milk and salt.
2. Heat oil in a pan and stir-fry the shrimp over medium heat until slightly golden, then remove from the pan.
3. Increase the heat to high and add 1-2 tbsp of oil to the pan. Once the oil is hot, pour in the black truffle sauce, the egg mixture, and the shrimp. Reduce the heat to low and continue to stir the eggs. When the bottom of the egg mixture begins to set, quickly use a spatula to lift the cooked edges over the uncooked mixture. Turn off the heat and let the residual heat cook it further, stirring a few more times to avoid overcooking. Finally, add the chopped green onions and serve.