🥚𝙃𝙆 𝙨𝙩𝙮𝙡𝙚 𝙛𝙧𝙞𝙚𝙙 𝙨𝙞𝙡𝙠𝙮 𝙚𝙜𝙜𝙨 𝙬𝙞𝙩𝙝 𝙥𝙧𝙖𝙬𝙣𝙨

每次諗唔到煮咩就會煮佢！我多數會用日本蛋再加新鮮蝦💖🫶🏻
記低下面嘅小貼士，新手都可以做到😽 炒得靚嘅滑蛋係可以一塊🥺記住小心唔好煮得太熟！成件事1分鐘完成❤️‍🔥

⭐️用新鮮海蝦可以直接用滾水煮熟之後再剝殼，唔需要再醃
⭐️如果用冰鮮蝦仁就建議醃一醃去雪味！
⭐️想滑啲可以加少少牛奶😎 牛奶含有酪蛋白，可令雞蛋向低溫下就能更快成形！
⭐️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
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:

• Shrimp (peeled) 150 g
• Eggs 4
• Milk 20 ml
• Scallion bits, a little
• Salt, a little

Marinated shrimp:

• 1/2 tsp salt
• 1 tsp sesame oil
• 1/2 tsp sugar
• A little ground white/black pepper
• 1 tsp Shaoxing wine

Instructions:
1) Rinse the shrimp, marinate for 15 minutes. Crack the eggs into a large bowl, add a little milk and salt, and stir well.
2) Heat a wok/pan until hot. Stir-fry the shrimp over medium heat until slightly golden, then remove and set aside.
3) Turn to high heat: add 1–2 tbsp oil to the pan. When the oil is hot, pour in the egg mixture and the shrimp. Switch to low heat and continue cooking the egg. As soon as the egg liquid at the bottom starts to set, quickly use a spatula to lift and fold from the bottom upward. Then turn off the heat. Use the residual heat to stir-fry a few more times until done—so the egg doesn’t overcook. Add the scallion bits and serve!