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原料
雞蛋: 1-2隻, 豌豆: 500-1000g, 食鹽: , 醬油: , 澱粉:
步驟
1豌豆剝好,適當留點葉皮點綴
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2將豌豆倒入煮沸的開水晁1-2分鐘,軟硬根據個人口味,時間越長越軟,撈出控水
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3打雞蛋1-2個,倒入少量鹽,攪拌均勻
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4熱鍋,倒油(油越多雞蛋越大,適量即可)
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5油大開後倒入蛋液,迅速攪拌,即可撈出
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6用剩油快速倒入全部豌豆(覆蓋油麵,防止迸濺),小火迅速翻炒(豆則豌豆受熱不均,大火翻炒也容易迸濺),倒入適量鹽,醬油調味
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7加入炒好的雞蛋,若偏干,則用水+澱粉勾芡澆汁,出鍋即可
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