蔥燒豆包
描述
裹上蛋液煎過的豆包，吃得到蛋香，及醬汁的鹹香味。
份量
步驟
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蛋一顆，打散 1 egg, beaten
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鍋熱放入蔥白，煸出蔥香味後夾出 When the pot is hot, add the white onion, stir until the scallion is fragrant, and then take it out
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將生豆包裹上蛋液，放入鍋中煎至酥香 Wrap the raw bean skin in egg wash and fry them in a pan until crispy
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生豆包煎好後夾出 After the raw bean skin buns are fried, take them out
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原鍋不需清洗，加入蔥白及蔥綠炒出香味 The original pot does not need to be cleaned, add shallot white and shallot green to fry until fragrant
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加入水200cc Add 200cc of water
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煮至蔥白軟爛後加入10cc醬油 Cook until the scallions are white and soft, then add 10cc soy sauce
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再加入10cc蠔油 Add 10cc oyster sauce
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醬汁煮勻後將煎過的豆包放入煮1-2分鐘 After the sauce is cooked, put the fried raw bean skin in and cook for 1-2 minutes
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豆包吸入醬汁後，淋上5cc香油，再翻拌一下 After the raw bean skin is sucked into the sauce, drizzle 5cc of sesame oil and stir it again
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盛盤，撒上蔥花~完成 Serve on a plate, sprinkle with chopped green onion ~ done
小撇步
