滑蛋蝦仁 Shrimp and Scrambled Eggs
材料:
雞蛋 4顆
蝦仁 100公克
蔥花 15公克
Ingredients:
4 Chicken Eggs
100 grams shrimp
15 grams chopped green onions
調味料：
鹽 1/4茶匙
米酒 1茶匙
太白粉水 2大匙
Seasoning:
1/4 teaspoon salt
1 teaspoon rice wine
2 tablespoons of cornstarch mixed with water
作法：
1. 蝦仁挑去腸泥，背部剖開後入鍋汆燙，水滾後5秒即撈出沖涼瀝乾。
2. 雞蛋打入碗中，加鹽打勻後加入汆燙好的蝦仁、太白粉水及蔥花拌勻。
3. 熱鍋，倒入2大匙油，將雞蛋再拌勻一次後倒入鍋中，中火翻炒至蛋凝固即可裝盤。
Preparation Instructions:
1. Take out the veins of gut material. Cut and split the shrimp lengthwise. Afterwards put into a pot and bring to a boil. 5 seconds after boiling starts, remove from the water and let drain.
2. Put the eggs into a bowl and add salt. After evenly scrambling the eggs put in the hot boiled shrimp, cornstarch and water, and chopped green onions, blending them well.
3. Pour 2 tablespoons of oil into a heated frying pan, then scramble the eggs again and pour into the frying pan. Stir-fry over medium heat until the eggs solidify. Turn off the flame and put the eggs onto a plate.
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