滑滑海鮮炒蛋 Creamy Scrambled Egg

「炒蛋」是一個非常國際化的菜式,而我做的炒蛋也跟我媽媽做的顯然不同,做法和食法也可以是千變萬化。今次為各位介紹一個如何做出滑一滑炒蛋菜式的懶人方法,再配上簡單傳統中式醬汁,你會再愛上「炒蛋」多一點。

蝦仁 4隻切粒 | Prawns 4 pieces , cut into pieces 

刺身級帶子 4隻 切粒 | Scallops , sashimi grade , cut into pieces 

辣豆瓣醬 2茶匙 | LKK chilli bean sauce , 2 teaspoons 

麻油 1茶匙 | Sesame oil , 1 teaspoon 

雞蛋 4-6隻 | Free range eggs 4-6 

雞湯 1湯匙 | Chicken broth , 1 tablespoon 

淡忌廉 3湯匙 | Cooking cream , 3 tablespoons 

適當調味 | season to taste 

無鹽牛油 適量 | Unsalted butter 

碎蕃茜 | Chopped parsley 

黑椒碎 1/2茶匙 | Black pepper , 1/2 teaspoon 

蝦仁及帶子調味後待5分鐘

Marinate prawns and scallops for 5 minutes 

雞蛋加入雞湯及淡忌廉,輕輕打至均勻,加入適當調味 ,待5分鐘

Season egg with broth, cooking cream and season to taste , lightly whisk and leave it for 5 minutes 

預熱煎鍋,先將海鮮配料炒至全熟,放於碟上,待用

In a skillet , fry prawns and scallops until cooked , put in a bowl or plate for use later 

在同一煎鍋,預熱,加無鹽牛油。將蛋醬倒入,離火,並用木製或矽膠鍋鏟攪動,直至蛋漿開始凝固。如有需要,可將爐火調為小火,在爐頭上攪動。這步驟不應超過1分鐘。

In the same skillet , heat up with a dash of butter and pour in the egg mixture. Quickly remove the skillet away from flame and use either a wooden or silicone spatula to keep stirring until the egg has thickened up. You may like to put your skillet again back on top if low flame if needed. This whole process should take less than 1 minute . 

將炒蛋、海鮮組合,最後加上碎番茜及黑椒碎。

Assemble everything together on a plate , and served with chopped parsley and black pepper on top. 

LEAVE A COMMENT

Your email address will not be published.