萵筍炒蛋 Sautéed Celtuce with Eggs

材料 Ingredients
萵筍 Celtuce1 磅 lb (450g)
乾黑木耳 Dried black wood-ear fungus 1 大匙 Tbs
蛋 Egg2 個 ea
鹽 Salt 1/8 小匙 tsp
食用油 Cooking oil2+1 大匙 Tbs
清炒醬汁 Light Sauté Sauce 1 份 portion
萵筍炒蛋圖片

做法
1.萵筍削皮後切成斜片。黑木耳用水泡軟後沖洗乾淨，大朵的撕成兩半。蛋加1/8小匙鹽打散。
2.將清炒醬汁準備好。
3.鍋燒熱後加入2大匙油。倒進蛋液用中小火炒到8分熟。將蛋盛出備用。
4.原鍋加入1大匙油。放進萵筍﹐木耳和清炒醬汁用中火炒到木耳熟透。最後拌入炒蛋。



PROCEDURE
1.Wash and peel the celtuce. Diagonally slice the celtuce. Soak the wood-ear fungus in water until they are soft. Tear the large ones in half. Beat the eggs with 1/8 tsp. of salt.
2.Prepare the Light Sauté Sauce.
3. Add 2 tbs. of oil to a heated pan. Pour in the eggs and scramble them in medium-low heat until they are 80% done. Set the eggs aside.
4.Add 1 tbs. of oil to the same pan. Place in the celtuce slices, wood-ear fungus and the Light Sauté Sauce and stir-fry in medium heat until the wood-ear fungus is thoroughly cooked. Mix in the scrambled eggs.




最後更新 (Last Update): 11/23/2013
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