识煮食谱｜人气名厨叶世昌示范家常菜 零失败菜脯肉松煎蛋角

鸡蛋是家中常备食材，鸡蛋料理亦千变万化。明日（11月13日）随《星岛日报》附送的食谱书《叶世昌 大师家常菜 2》，叶师傅以常用食材教大家煮五道家常菜，好像这味「菜脯肉松煎蛋角」，只需四款简单材料，就做出香喷喷的菜式。

名厨叶世昌师傅表示，猪肉碎不用加调味，可吃到原汁原味。

菜脯肉松煎蛋角

Pan-fried Egg and Preserved Turnip Cake

耐心慢火煎香的蛋角，啖啖都有菜脯和肉松，咸香鲜味。

只有四样材料，简单易煮。

需时：40分钟

  分量：4人份

材料：

鸡蛋  3至4只

菜脯粒  2汤匙

葱花  1汤匙

半肥瘦猪肉碎  2汤匙

盐   少许

油   适量

Ingredients:

Eggs  3-4

Diced preserved turnip 2 tbsp

Chopped spring onion  1 tbsp

Ground pork with fat  2 tbsp

Salt  a little

Oil  some

1. 鸡蛋加盐。Add salt in the eggs.

2. 加入葱花。Add chopped spring onion.

3. 将盐、葱花及鸡蛋拌匀。Whisk the eggs with salt and chopped spring onion.

4. 起油镬，炒熟肉碎，取出备用。Heat oil in a wok, fry the ground pork until done, set aside.

5. 原镬炒香菜脯。Fry the chopped preserved turnip in the same wok.

6. 将肉碎和菜脯加入蛋液中拌匀。Add the ground pork and preserved turnip in the beaten egg, mix well.

7. 起油镬，注入蛋液炒至半熟。Heat oil in a wok, fry the egg mixture until half done.

8. 慢火煎香一边。Pan-fry the egg until fragrant on one side,

9. 再反转煎香另一边。Then flip to fry another side.

10. 将蛋饼切成蛋角。Cut the egg cake into triangles.

小贴士：炒菜脯时要调至最小火，因菜脯容易煎燶。 Tips: It is best to fry the preserved turnip over very low heat as it is easy to scorch.

做法：

1. 鸡蛋加盐。

Add salt in the eggs. 

2. 加入葱花。

Add chopped spring onion.

3. 将盐、葱花及鸡蛋拌匀。

Whisk the eggs with salt and chopped spring onion.

4. 起油镬，炒熟肉碎，取出备用。

Heat oil in a wok, fry the ground pork until done, set aside.

5. 原镬炒香菜脯。

Fry the chopped preserved turnip in the same wok.

6. 将肉碎和菜脯加入蛋液中拌匀。

Add the ground pork and preserved turnip in the beaten egg, mix well.

7. 起油镬，注入蛋液炒至半熟。

Heat oil in a wok, fry the egg mixture until half done.

8. 慢火煎香一边。

Pan-fry the egg until fragrant on one side,

9. 再反转煎香另一边。

Then flip to fry another side.

10. 将蛋饼切成蛋角。

Cut the egg cake into triangles.

小贴士：炒菜脯时要调至最小火，因菜脯容易煎燶。

Tips: It is best to fry the preserved turnip over very low heat as it is easy to scorch.

菜脯肉松煎蛋角