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No Plagiarism!gdEAADMhMj4AW2HIXjXBposted on PENANA 材料:蝦、雞蛋、鹽、胡椒粉8964 copyright protection436PENANAwXWxGMQh0B 維尼
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1. 蝦去殼、挑腸成蝦仁,沖水洗淨,用廚紙吸乾水份後,以鹽、胡椒粉醃15分鐘8964 copyright protection436PENANAHynk49aAub 維尼
440Please respect copyright.PENANAqcd0CN1SrC
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2. 雞蛋加少許鹽,打發至拉起成絲,備用8964 copyright protection436PENANAbvgCzS5xoV 維尼
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3. 中火起鑊,加多一點油,落蝦仁煎至兩面變成熟透的橙紅色8964 copyright protection436PENANAik5eG7eFqs 維尼
440Please respect copyright.PENANA4Kzcnhzvqj
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4. 收成小火,落蛋,先不要攪動。蛋底成形後,慢慢向由鑊邊往中心推動。流心蛋液會往外流,等到蛋底再次成形,再推動。蛋有8成熟後可以關火,翻鑊等十秒。上碟,食得!8964 copyright protection436PENANAxsMRgNnMW1 維尼
440Please respect copyright.PENANAd9cpmbjXay
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利申:唔好問我份量,份量都係依食客口味、人數而定,而本人的不負責任食譜只係分享個人係平時會煮既菜。所以......如果真係有人想試下跟我呢個方法呢,請自求多福啦!XDD8964 copyright protection436PENANARpCrsboBDl 維尼
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