瑤柱蛋白炒飯 Dried Scallop and Egg White Fried Rice

材料 Ingredients

乾干貝 Dried scallop 1-1/2 盎司 oz (43g) 芥蘭菜莖 Chinese broccoli stem 6 支 ea 食用油 Cooking oil 3 大匙 Tbs 炒飯基本料 Fried rice basics 1 份 portion

做法

1.	依照 干貝處理 將干貝蒸軟並撕成細絲。蒸干貝的水可以留做高湯。
2.	燒開半小鍋的水，放入芥蘭菜莖燙2分鐘。撈出用冷水沖涼並濾乾。將芥蘭菜莖切成小粒。
3.	依照炒飯基本準備好材料。其中的2個蛋換成3個蛋白，將蛋白打鬆。
4.	炒鍋燒熱後加入1大匙，放進蛋白炒碎。再加入2大匙油和干貝炒香。
5.	加入白飯和炒飯基本料中的B材料翻炒到米粒都鬆散開來。最後拌入芥蘭菜粒和蔥花即可。

PROCEDURE

1.	Refer to Handling Dried Scallop to steam the scallop. Press each scallop and twist the scallops into fine strips. Reserve the water for stock.
2.	Boil half pot of water. Add the Chinese broccoli stems and blanch for 2 minutes. Rinse the stems under cold water then drain. Cut the stems into small dices.
3.	Follow the instruction of "Fried Rice Basics" to prepare the ingredients. Replace the 2 eggs in the recipe with 3 egg white. Beat the egg white.
4.	Add 1 tbs. of oil and egg white to a heated wok. Scramble the egg white. Add 2 tab. of oil and dried scallop and sauté until aromatic.
5.	Add the rice and the Part B from the Fried-Rice Basic Ingredients. Stir-fry until the rice is loose without any clumps. Mix in the diced Chinese broccoli stem and minced scallion.

最後更新 (Last Update): 08/24/2020
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