識煮食譜｜人氣名廚葉世昌示範家常菜 零失敗菜脯肉鬆煎蛋角

雞蛋是家中常備食材，雞蛋料理亦千變萬化。明日（11月13日）隨《星島日報》附送的食譜書《葉世昌 大師家常菜 2》，葉師傅以常用食材教大家煮五道家常菜，好像這味「菜脯肉鬆煎蛋角」，只需四款簡單材料，就做出香噴噴的菜式。

名廚葉世昌師傅表示，豬肉碎不用加調味，可吃到原汁原味。

菜脯肉鬆煎蛋角

Pan-fried Egg and Preserved Turnip Cake

耐心慢火煎香的蛋角，啖啖都有菜脯和肉鬆，鹹香鮮味。

只有四樣材料，簡單易煮。

需時：40分鐘

  分量：4人份

材料：

雞蛋  3至4隻

菜脯粒  2湯匙

葱花  1湯匙

半肥瘦豬肉碎  2湯匙

鹽   少許

油   適量

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. 雞蛋加鹽。Add salt in the eggs.

2. 加入葱花。Add chopped spring onion.

3. 將鹽、葱花及雞蛋拌勻。Whisk the eggs with salt and chopped spring onion.

4. 起油鑊，炒熟肉碎，取出備用。Heat oil in a wok, fry the ground pork until done, set aside.

5. 原鑊炒香菜脯。Fry the chopped preserved turnip in the same wok.

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

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

8. 慢火煎香一邊。Pan-fry the egg until fragrant on one side,

9. 再反轉煎香另一邊。Then flip to fry another side.

10. 將蛋餅切成蛋角。Cut the egg cake into triangles.

小貼士：炒菜脯時要調至最小火，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. 雞蛋加鹽。

Add salt in the eggs. 

2. 加入葱花。

Add chopped spring onion.

3. 將鹽、葱花及雞蛋拌勻。

Whisk the eggs with salt and chopped spring onion.

4. 起油鑊，炒熟肉碎，取出備用。

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

5. 原鑊炒香菜脯。

Fry the chopped preserved turnip in the same wok.

6. 將肉碎和菜脯加入蛋液中拌勻。

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

7. 起油鑊，注入蛋液炒至半熟。

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

8. 慢火煎香一邊。

Pan-fry the egg until fragrant on one side,

9. 再反轉煎香另一邊。

Then flip to fry another side.

10. 將蛋餅切成蛋角。

Cut the egg cake into triangles.

小貼士：炒菜脯時要調至最小火，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.

菜脯肉鬆煎蛋角