材料 Ingredients
|  |
做法
| 1. | 2個蛋加1/4小匙鹽打散。(註：此處可以加入1大匙太白粉和1大匙水与蛋一起打散，這樣做出的蛋皮比較不容易破。) |
| 2. | 不沾鍋燒熱。 |
| 3. | 將蛋夜倒入鍋裡，輕輕地晃動鍋子讓蛋分佈均勻。用中小火煎到蛋的邊緣開始變成金黃色後熄火。 |
| 4. | 加蓋繼續燜2分鐘即可。取出蛋皮時要小心不要弄破。 |
| 5. | 等蛋皮稍涼時切成絲即是蛋絲。 |
PROCEDURE
| 1. | Beat 2 eggs with ¼ tsp. of salt in a bowl. (Note: You can add 1 tbs. of corn starch and 1 tbs. of water to the egg mixture. By doing so, you have a better chance not to break the egg wrap. |
| 2. | Heat the non-stick pan. |
| 3. | Pour the eggs into the pan, Lightly shake the pan and make the eggs distribute evenly. Pan-fry in medium-low heat until the edge of the eggs turn golden brown. Turn off the heat. |
| 4. | Cover the pan and wait for 2 minutes. Carefully transfer the egg wrap to a plate. |
| 5. | When the egg wrap cools a little, cut it into thin strips. |
最後更新 (Last Update): 10/22/2013 ©
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.
