芙蓉蛋 Egg Foo Young

[2015-11-13 17:59:39]

芙蓉蛋為家常小菜,大人小孩都愛吃。
 
烹飪時間 | COOK TIME 份量 | SERVING
20mins 4
 
材料 | INGREDIENTS
 
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

雞蛋 3隻
白飯魚 130克
洋(切絲) 1/2個
甘筍(切絲) 1/2條
唐芹(切絲) 1條
葱(切絲) 1條
油 適量
Eggs  3
Chinese noodlefishes  130g
Onion(shredded)   1/2
Carrot(shredded)   1/2
Chinese celery(shredded)  1
Spring onion(shredded)  1
Oil  some
 
調味料 | SEASONING  
 
魚露 2茶匙
生粉水 1湯匙
Fish sauce  2 tsp
Cornstarch water 1 tbsp
 
作法 | DIRECTIONS
 
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 1
用熱水浸熟白飯魚,備用。
Soak the chinese noodlefishes in hot water until cooked. Set aside.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 2
雞蛋打勻,與魚露混合,備用。
Beat the eggs and mix with fish sauce. Set aside.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 3
鑊內燒熱油,洋、甘筍、唐芹和炒熟,盛出。
Heat oil in a pan. Add the onions, carrots, chinese celery and spring onion and fry until cooked. Remove.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 4
蔬菜與蛋漿混合。
Mix the vegetables with egg mixture.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 5
加入白飯魚。
Add the Chinese noodlefishes.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 6

加入生粉水拌勻。
Add the cornstarch water and mix well.

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 7
鑊內燒熱油,放入適量蛋漿煎至兩面金黃。
Heat oil in a pan. Ladle enough egg mixture and fry until both sides are golden brown.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 8
重複步驟,將餘下蛋漿煎煮。
Repeat the same process for the remaining egg mixture. 
 
 
秘訣 | TIPS
 
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

以白飯魚代替叉燒製作,更為健康。
It is healthier to use chinese noodlefishes instead of BBQ pork.

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