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毛豆蝦仁蛋
本帖最後由 a1234568454 於 2021-4-29 07:39 PM 編輯毛豆蝦仁蛋
食材毛豆
約一碗
蝦仁
適量
雞蛋
2個
紅蘿蔔
適量
蒜末
適量
蔥(可略)
適量
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F971101%2F819bd01e76b5cf61.jpg&width=400毛豆是之前多買,先燙熟沖冷開水,然後冰冷凍,所以拿出來先退冰,不必再處理。如果是生的就要先燙熟。雞蛋打散備用,蔥蒜紅蘿蔔切好,蝦仁洗淨,背部劃刀取出腸泥切小塊(我買小隻的,所以只切對半),再以太白粉和酒鹽醃一下。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F971109%2Fe646c0fb65d653af.jpg&width=400起油鍋,先將蛋液炒六七分熟起鍋備用。(圖這樣只三四分熟)
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F971108%2Fa29e0f3f7753117a.jpg&width=400同鍋下一大匙油,爆香蒜末蔥白,再先炒紅蘿蔔。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F971110%2Fe0e62fcbe08ee584.jpg&width=400再放進蝦仁拌炒至變紅,即放進毛豆,加1/4杯熱開水,把毛豆炒熱。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F971111%2F647642854f800a93.jpg&width=400隨即倒入步驟2的雞蛋,快速拌炒至蛋全熟,加鹽、胡椒粉、香油即可。
小撇步蔥的部分隨個人喜好選擇要不要加。
蝦仁可買帶殼的自己剝,第三步驟時可先炒香蝦殼再撈掉,海鮮的味道會更重。
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