【趣味食譜】櫻花蝦苦瓜炒蛋 Scrambled Egg with Dried Sergestid Shrimps and Bitter Gourd
發佈時間：00:00 2021-04-01
566期親子王
苦瓜清熱下火，加入櫻花蝦烹煮，除有日式風味，更增添鮮香味道。
| 材料 | Ingredients |
| 苦瓜1個 | Bitter gourd 1 pc |
| 蛋3隻 | Eggs 3 pcs |
| 櫻花蝦2茶匙 | Dried sergestid shrimps 2 tsp |
| 薑蓉2片 | Minced ginger 2 slices |
| 雞汁2茶匙 | Concentrated chicken stock 2 tsp |
| 油2茶匙 | Oil 2 tsp |
| 鹽1茶匙 | Salt 1 tsp |
Step 1：櫻花蝦用白鑊烘香。
Heat the sergestid shrimps in a dry pan until fragrant, set aside.
Step 2：將苦瓜洗淨及去籽，切成薄片，下鹽醃十分鐘。
Rinse and seed the bitter gourd, then slices. Add the salt and marinate for 10 minutes.
Step 3：將苦瓜汆水一分鐘，撈起。
Blanch the bitter gourd in boiling water for 1 minute. Remove.
Step 4：苦瓜用廚房紙吸乾水分，備用。
Pat dry the bitter gourd with kitchen towel, set aside.
Step 5：將雞蛋打散。鑊內燒熱油，炒香薑蓉。
Beat the eggs. Heat oil in a pan, stir-fry the minced ginger until fragrant.
Step 6：下苦瓜和雞汁炒一分鐘。
Add the bitter gourd and concentrated chicken stock, stir-fry for 1 minute.
Step 7：下蛋漿炒勻至凝固，上碟。
Pour in beaten egg, stir-fry until they are scrambled. Transfer to a plate.
Step 8：灑上櫻花蝦，即成。
Sprinkle with dried sergestid shrimps. Serve.
小貼士 Tips
將苦瓜去籽，下鹽略醃和汆水，可減去苦澀味。
To reduce the bitterness from bitter gourd, remove the seeds, marinate with salt and blanch in boiling water.
文：Celia
Celia Chan（陳詠雯）熱愛尋找美食，為實現夢想，她放棄高薪厚職的地產工作，創辦Cooking Fever，教授簡易美味菜式，推廣下廚樂趣。
圖：星島圖片庫
