蔥花皮蛋
描述
滿滿的蔥花搭配炸過的皮蛋，再用醬油調味，口味豐富，一口皮蛋一口啤酒，太享受了。
份量
食材
步驟
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皮蛋泡入煮開的熱水中5分鐘 Soak preserved eggs in boiling hot water for 5 minutes
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5分鐘後取出皮蛋，剝除蛋殼 After 5 minutes, take out the preserved eggs and peel off the shells
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將皮蛋切成1/4小塊 Cut the preserved eggs into 1/4 pieces
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加入10cc醬油醃漬 Add 10cc soy sauce to marinate
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加入10cc米酒醃漬 Add 10cc rice wine to marinate
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均勻撒上地瓜粉後，放置一旁備用 Sprinkle sweet potato powder evenly, set aside for later use
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栗子切成小碎粒 chestnuts cut into small pieces
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起一個小油鍋，加熱到放入筷子會迅速起小泡泡 Take a small oil pan and heat it until the chopsticks are put in, and small bubbles will appear quickly
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放入栗子油炸到呈現金黃色後撈出 Add chestnuts and fry until golden brown, then remove
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接著放入皮蛋油炸至表面酥脆後撈出 Then add preserved eggs and fry until the surface is crispy, then remove
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將油鍋的油倒入，僅保留約1大匙油，並放入花椒用小火炒香後撈出 Pour the oil in the oil pan, keep only about 1 tablespoon of oil, and add peppercorns, sauté over low heat and remove
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放入薑末炒香 Add minced ginger and sauté until fragrant
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再放入乾辣椒 add dried chilli
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再放入一半量的青蔥 Add half of the shallots
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將薑末、乾辣椒、青蔥炒勻 Stir-fry minced ginger, dried chilies, and shallots
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放入油炸後的皮蛋炒勻 Add fried preserved eggs and stir well
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加入1大匙醬油 Add 1 tbsp soy sauce
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加入1小匙米酒 Add 1 tsp rice wine
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加入1小匙細砂糖 Add 1 tsp caster sugar
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加入1/2小匙鹽 Add 1/2 tsp salt
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將所有調味料炒勻 Stir all seasonings well
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炒勻後盛入盤中 Stir well and place on plate
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撒上油炸過的栗子 Sprinkle with fried chestnuts
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撒上蔥花 Sprinkle with chopped green onion
小撇步
詳細烹飪網址：https://youtu.be/o7G3IUiTBzc
