櫻花蝦白飯魚蛋餅 SAKURA SHRIMP AND NOODLEFISH OMELETTE丨Prime-Living x Saladmaster（2023) [ENG]
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櫻花蝦白飯魚蛋餅 SAKURA SHRIMP AND NOODLEFISH OMELETTE
材料 Ingredients
白飯魚 100克 / 100g noodlefish
雞蛋 3-4隻 / 3-4 eggs
櫻花蝦 1湯匙 / 1 tablespoon dried sakura shrimps
蔥 適量 / scallions, to taste
芫茜 適量 / coriander, to taste
胡椒粉 少許 / ground white pepper, to taste
鹽 少許 / salt, to taste
做法 Method
1. 白飯魚沖洗乾淨，瀝乾備用。
Rinse and drain the noodlefish. set aside.
2. 蔥和芫茜切碎，備用。
Finely chop the scallions and coriander, set aside.
3. 雞蛋打發均勻，加胡椒粉、鹽、蔥花和芫茜，攪拌均勻。
Beat the eggs, add ground white pepper, salt, scallions and coriander, stir well.
4. 在平底鍋中加油，開中火燒熱，加入櫻花蝦快炒，盛起備用。
Add oil to a frying pan, heat it over medium heat, quickly stir-fry the sakura shrimps. Remove for later use.
5. 在原鍋中加油，中火加熱；將白飯魚加入蛋液中，用筷子輕輕拌勻便立即下鍋。
Add oil to the same pan and heat it over medium heat. Add the noodlefish into the egg mixture and gently mix with chopsticks, then immediately add to the pan.
6. 保持中細火煎蛋，撒上櫻花蝦，將蛋煎至一面輕易離鍋才反另一面，沿鍋邊加少許油煎多1分鐘至金黃香脆便完成！
Keep pan-frying the egg over medium low heat. Sprinkle with the sakura shrimps. Turn it over when the bottom side can leave the pan easily. Add a little oil along the side of the pan and pan-fry for another 1 minute until the omelette is golden and crispy.
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