蒜香醬油地瓜蛋捲
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in 平底鍋, sauté garlic, ginger, then add 金針菇 and 地瓜 slices. Pour beaten 雞蛋 mixed with 醬油, 鹽, 水; cook gently while adding scallion. Finish with oyster sauce and sesame oil drizzle for aroma.
Ingredients
- 雞蛋70 g (≈ 1 顆)
- 地瓜100 g (≈ ½ 個)
- 金針菇100 g (≈ ½ 包)
- 橄欖油⅔ 湯匙
- 醬油⅓ 湯匙
- 蒜1 瓣
- 鹽¼ 茶匙
- 薑1 片
- 蔥1 根
- 蠔油⅓ 湯匙
- 香油¾ 茶匙
- 水1⅓ 湯匙
Cookware
- 平底鍋
Steps
- 1將蒜拍碎、薑切片、蔥切蔥花、地瓜切片、金針菇切除根部
- 2將雞蛋加入醬油、鹽、水打散備用
- 3平底鍋中火熱橄欖油 30 秒，加入蒜、薑爆香 15 秒
- 4加入金針菇、地瓜片炒至半熟 1 分 30 秒
- 5倒入打散的雞蛋液，以小火緩慢翻拌至凝固 2 分鐘
- 6淋入蠔油、香油拌勻並撒入蔥花即可起鍋
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