皮蛋苍蝇头
材料
"猪绞肉 150g","韭菜花 250g","皮蛋 1颗","蒜头 3~4瓣","辣椒 1~2根","豆豉 1大匙","酒 1大匙","水 150c.c","味霖 1匙","蚝油 1匙","香油 适量",
做法
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1:将所有食材备妥~ps:皮蛋放入电锅用半杯水蒸熟,豆豉+酒略泡~
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2:韭菜花切小丁(花苞部份切除)蒜头,辣椒切末,蒸熟皮蛋也切丁状~
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3:起油锅,倒入1小匙油,放入猪绞肉炒香,接着到再倒入泡酒的豆豉,蒜末拌炒~
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4:放入尾端较硬的韭菜花与150c.c.的水略滚,使肉汁释放出鲜味~
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5:紧接着快速将其余的韭菜花丁,皮蛋丁,辣椒末拌炒均匀,加入调味料炒熟即可~
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6:摆盘,上桌品尝囉^o^~