香油蔥香滑蛋炒蔬
This recipe is AI-generated. Adjust based on your actual situation.
Eggs set first then slide out; vegetables hit hot oil with garlic, quick toss until crisp-tender. Add balanced sauce, return eggs, finish with sesame oil and scallion.
Ingredients
- 雞蛋60 g (≈ 1 顆)
- 胡蘿蔔60 g (≈ ½ 根)
- 甜椒50 g (≈ ½ 個)
- 水2⅔ 湯匙
- 鹽¼ 茶匙
- 香油⅓ 茶匙
- 蔥1 根
- 米酒¼ 湯匙
- 糖¼ 茶匙
- 蒜1 瓣
- 橄欖油⅓ 湯匙
Cookware
- 平底鍋
Steps
- 1將胡蘿蔔切絲、甜椒切絲、蒜切末、蔥切蔥花
- 2平底鍋中火熱橄欖油 20 秒，加入蒜末爆香 10 秒
- 3加入胡蘿蔔絲、甜椒絲大火快炒 1 分鐘至七分熟
- 4加入鹽、糖、米酒、水拌勻煮滾 30 秒
- 5打入雞蛋蓋鍋中小火煎至凝固 2 分鐘
- 6淋香油、撒蔥花後滑出平底鍋
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