蠔油蔥薑蒜蛋炒
This recipe is AI-generated. Adjust based on your actual situation.
平底鍋熱橄欖油先爆香蒜薑蔥釋放香氣，迅速加入打散蛋液快炒至滑嫩半熟，拌入鹽糖米酒蠔油調味均勻裹覆，最後淋香油起鍋提鮮，確保蛋質地嫩滑不老。
Ingredients
- 蛋60 g (≈ 1 顆)
- 橄欖油1⅓ 湯匙
- 蒜1 瓣
- 薑1 片
- 蔥1 根
- 鹽¼ 茶匙
- 糖⅓ 茶匙
- 米酒⅔ 湯匙
- 蠔油1⅓ 湯匙
- 香油¾ 茶匙
Cookware
- 平底鍋
Steps
- 1將蒜切片、薑切片、蔥切蔥花
- 2將蛋打散成蛋液
- 3平底鍋中火熱橄欖油 45 秒，加入蒜片、薑片、蔥花爆香 30 秒釋放香氣
- 4迅速加入打散蛋液快炒 45 秒至滑嫩半熟
- 5拌入鹽、糖、米酒、蠔油調味均勻裹覆
- 6最後淋上香油拌勻起鍋提鮮
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