Sunday, 10 April 2016

鱼柳蛋花 ~ Fish and Egg Scramble




食谱取自 张莉婵 @ 巧手菜全是真功夫 !

鱼柳蛋花

材料:
150g 白鱼柳
3 蛋白
3 蛋黄
1茶匙 绍兴酒
一小撮
1汤匙 葱花

调味料:
1 1/2汤匙 蛋白
1汤匙 玉米粉
盐和胡椒粉适量

做法
1. 将蛋白和盐,蛋黄和绍兴酒分别放在两个碗内,分别打散。

2. 鱼肉切大块,倒入调味料拌匀。

3. 锅中烧热油,放入鱼片,炸至金黄色。

4. 平底锅中烧热2汤匙油,加入蛋白炒至松散,取出。

5. 原锅烧热1汤匙油,加入蛋黄炒至松散。

6. 加入蛋白松和炸鱼片,快手炒匀。

7. 盛入碟中,撒上葱花即可。


Recipe source :  Traditional Handmade Dishes by Patsie Cheong

Fish and Egg Scramble

Ingredients :
150g white fish fillet
3 egg whites
3 egg yolks
1tsp Shaoxing wine
A pinch of salt
1tbsp chopped spring onion

Seasonings :
1  1/2tbsp egg white
1tbsp corn flour
salt and pepper to taste

Method :
1. Place egg whites and salt , egg yolks and Shaoxing wine in two separate bowls . Beat well.

2. Cut fish fillet into large pieces and mix well with seasonings .

3. Heat up some oil , add fish fillet and deep-fry until golden brown .

4. Heat up 2 tbsp of oil in a pan , stir-fry egg whites until scrambled . Remove .

5. In the same pan , heat up 1 tbsp oil , stir-fry egg yolks until scrambled .

6. Add scrambled egg whites and fried fish fillet  , stir-fry quickly .

7. Dish in a serving plate , sprinkle with chopped spring onion .