薑香蛋煎豬肉
This recipe is AI-generated. Adjust based on your actual situation.
Sauté ginger and garlic in olive oil until fragrant, sear pork until just cooked; pour in seasoned egg mixture, gently scramble until barely set; hit with a final sesame-oil drizzle and scallion for aroma.
Ingredients
- 雞蛋60 g (≈ 1 顆)
- 豬肉片4 片
- 橄欖油⅓ 湯匙
- 香油¾ 茶匙
- 水⅔ 湯匙
- 蒜1 瓣
- 蔥1 根
- 鹽¼ 茶匙
- 白胡椒粉¼ 茶匙
- 蠔油¼ 湯匙
- 薑1 片
- 米酒⅓ 湯匙
Cookware
- 平底鍋
Steps
- 1將薑切片、蒜拍碎、蔥切蔥花、豬肉片切適當大小
- 2將豬肉片加入鹽、白胡椒粉、米酒、蠔油醃製 5 分鐘
- 3將雞蛋打散加入鹽、白胡椒粉、米酒、蠔油、水拌勻
- 4平底鍋中火熱橄欖油 30 秒，加入薑片、蒜末爆香 15 秒
- 5加入醃製後的豬肉片兩面煎 2 分鐘至熟
- 6倒入雞蛋液中小火翻炒 1 分鐘至半凝固
- 7淋香油、撒蔥花拌勻即可
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