沙茶蔥香煎蛋捲佐冬粉
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in flat pan, sauté garlic and ginger first, then pour beaten egg mixed with 沙茶醬, 蔥 and 白胡椒粉; swirl to form thin roll, brush with oyster sauce and sugar for balanced flavor, finish with sesame oil drizzle before plating.
Ingredients
- 沙茶醬1⅓ 湯匙
- 雞蛋120 g (≈ 2 顆)
- 橄欖油⅔ 湯匙
- 蒜1 瓣
- 薑1 片
- 蠔油⅔ 湯匙
- 蔥1 根
- 香油1¼ 茶匙
- 糖¾ 茶匙
- 白胡椒粉¼ 茶匙
Cookware
- 平底鍋
Steps
- 1將蒜切片、薑切片、蔥切蔥花
- 2將雞蛋打入碗中，加入沙茶醬、蔥花、白胡椒粉拌勻
- 3平底鍋中火熱橄欖油 20 秒，加入蒜片、薑片爆香 15 秒
- 4倒入雞蛋混合液，用鏟子推至成薄捲狀 45 秒
- 5淋入蠔油、糖，翻面刷勻 20 秒
- 6淋入香油拌勻起鍋
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