香油胡蘿蔔蛋香煎蛋
This recipe is AI-generated. Adjust based on your actual situation.
Gently sauté garlic, ginger and carrot in olive oil to release fragrance, then pour beaten egg mixture seasoned with soy, sesame oil and a dash of salt. Cook until fluffy, finish with scallion for aroma.
Ingredients
- 紅蘿蔔70 g (≈ ½ 根)
- 雞蛋60 g (≈ 1 顆)
- 醬油⅔ 湯匙
- 香油1¼ 茶匙
- 蔥1 根
- 薑1 片
- 蒜1 瓣
- 鹽¼ 茶匙
- 橄欖油⅓ 湯匙
- 水2⅔ 湯匙
Cookware
- 平底鍋
Steps
- 1將紅蘿蔔切絲、蔥切蔥花、薑切片、蒜拍碎
- 2將雞蛋打散，加入醬油、香油、鹽拌勻
- 3平底鍋中火熱橄欖油 25 秒，加入薑、蒜爆香 12 秒
- 4加入紅蘿蔔絲炒軟 30 秒
- 5倒入雞蛋液，以中小火慢慢推拌至凝固 1 分 30 秒
- 6撒入蔥花拌勻即可
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