Ingredients | 材料：2 eggs | 鸡蛋 2粒, 200g minced pork | 猪肉碎 200克, 1 tsp light soy sauce | 生抽 1茶匙, 1 small pc old ginger | 老姜 1小块, 2 tbsp sesame oil | 麻油 2汤匙, 600ml water | 清水 600毫升, Some chopped Chinese celery | 芹菜碎 适量
Seasoning | 调味料:1/2 tsp salt | 盐 1/2茶匙
Method | 做法
1. Crack eggs into a bowl, add minced pork and light soy sauce to mix well. Peel old ginger and shred.
鸡蛋打入碗，加入肉碎和生抽拌匀。老姜去皮，切丝。
2. Heat sesame oil, sauté shredded ginger till fragrant and push to the side of the wok.
烧热麻油，爆香姜丝后推至炒锅边。
3. Pour in egg mixture and pan-fry until golden on both sides.
倒入蛋液混合物，煎至鸡蛋两面呈金黄色。
4. Pour in water, turn to medium heat and cook for 15 minutes.
将清水倒入锅内煮沸。转中火，煮15分钟。
5. Mix in chopped Chinese celery and salt. Serve.
拌入芹菜碎和盐即成。
食谱可从各大众书局购买。
原食谱来自
