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原料
五花肉: , 干香菇: , 雞蛋: , 蔥末: , 薑末: , 黃瓜: , 老抽: , 醬油: , 蚝油: , 雞粉: , 水澱粉: , 面面面麵條?:
步驟
1五花肉去皮切小丁,切蔥花薑末。(這塊肉比較肥所以我分開肥和瘦)黃瓜切絲(冰鎮)
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2肉丁➕蛋清、澱粉少許料酒抓勻腌一下下
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3香菇泡發切片
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4熱鍋涼油,先加肥丁煸出油撈出,表面微焦➕蔥薑末煸炒出香
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5➕瘦肉煸炒至變色
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6➕香菇煸炒(通常我習慣香煸香菇再炒肉丁)
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7開始調味,➕料酒➕老抽➕生抽➕蚝油➕雞粉
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8加水大火煮開轉中?煮8min
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9➕打散的雞蛋煮定型後➕水澱粉
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10根據個人喜好調整醬的濃稠度
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11面煮好過涼白開(我貪涼,➕冰塊)
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12齊活,碼上黃瓜絲澆上香菇雞蛋醬。嗯,吃吧!?
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