蒜香醬油蝦仁玉米炒蛋
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in flat pan, quickly sauté garlic and scallion until fragrant; add marinated shrimp and sear; scramble egg and fold in corn; season with soy, tiny sugar and white pepper; finish with scallion and sesame oil for aroma.
Ingredients
- 蝦仁6 隻
- 玉米50 g (≈ ½ 根)
- 雞蛋40 g (≈ 1 顆)
- 醬油½ 湯匙
- 米酒⅓ 湯匙
- 白胡椒粉¼ 茶匙
- 蒜1 瓣
- 蔥1 根
- 糖¼ 茶匙
- 香油⅓ 茶匙
- 橄欖油⅔ 湯匙
Cookware
- 平底鍋
Steps
- 1將蒜切末、蔥切蔥花、蝦仁切小塊、玉米粒備用
- 2將蝦仁塊加入醬油、米酒、白胡椒粉醃製 5 分鐘
- 3平底鍋中火熱橄欖油 45 秒，加入蒜末、蔥花爆香 20 秒
- 4加入醃製後的蝦仁塊大火快炒 30 秒至變色
- 5平底鍋中推開蝦仁，加入雞蛋液炒至凝固 45 秒
- 6加入玉米粒大火快炒 20 秒均勻
- 7加入糖、白胡椒粉、香油拌勻 15 秒並撒上剩餘蔥花起鍋
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