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No Plagiarism!9BaZfO0t2mdeydFOUKhOposted on PENANA 材料:蝦、雞蛋、鹽、胡椒粉8964 copyright protection466PENANA3fF3TN1JC9 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 protection466PENANAcRewZNtCKA 維尼
470Please respect copyright.PENANAhXU146H2cM
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2. 雞蛋加少許鹽,打發至拉起成絲,備用8964 copyright protection466PENANADNUNur4bXP 維尼
470Please respect copyright.PENANAoW91Tl3k1H
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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 protection466PENANAoJPsM4bLpV 維尼
470Please respect copyright.PENANA7EHYHQeLfk
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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 protection466PENANAfRQpU8QuUM 維尼
470Please respect copyright.PENANAicIl4LcPDm
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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 protection466PENANAutA5sd9foz 維尼
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