蒜葱香菇肉炒蛋 Stir-fried Mushroom Pork and Eggs
蒜葱香菇肉炒蛋 Stir-fried Mushroom Pork and Eggs Making in progress... Serve as side dish with mee suah soup 此道快手菜我喜欢拿来当配菜,尤其是配跟汤类的粉面类,可以提味嘛! 蒜葱香菇肉炒蛋 {材料} 猪肉丝(用适量米酒,酱油和黑酱油腌10分钟), 萝卜片,香菇3朵(泡软切丁), 蒜碎, 鸡蛋3粒(加一点青葱丁,麻油,胡椒粉和酱油打散备用) {调味料} 酱油1茶匙 {做法} 1. 起油锅先把鸡蛋炒至8分熟,盛起备用。 2. 用回炒蛋锅,预热1大匙油爆香蒜碎,加入香菇丁炒香。 3. 然后,加入萝卜片和猪肉丝翻炒一下,调入酱油和鸡蛋拌炒均匀即可。 Stir-fried Mushroom Pork and Eggs {Ingredients} Slices pork (marinate with some rice wine, soy sauce and black soy sauce for 10 mins), slices carrot, mushroom x 3 (soaked till tender and diced), chopped garlic, eggs x 3 (Beat with some diced green onions, sesame oil, pepper and soy sauce). {Seasonings} Soy sauce x 1 tsp {Method} 1. Heat up oil to fry the egg mixture until barely set, remove and set aside. 2. Heat another 1 tbsp of oil to sauté chopped garlic; add in diced mushroom to stir-fry until fragrant. 3. Then, add in carrots and slices pork to stir-fry for a while, season it soy sauce, add cooked eggs to stir-frying t