【楊桃美食網】金莎苦瓜

submitted by Ching Yang on 02/07/14 1

材料: 苦瓜400克,鹹蛋黃4個,辣椒1根,蔥2根 調味料: 太白粉半杯,細糖1/6茶匙 做法: 1.將苦瓜去籽切薄片。蔥切花、辣椒切末備用。 2.鹹蛋黃蒸約4分鐘至熟後用刀輾成泥狀。 3.熱油鍋至約180度。苦瓜片灑上乾太白粉後下鍋炸至金黃後撈起瀝乾油。 4.鍋底留下約2大匙油,開小火將鹹蛋黃入鍋,加入細糖,用鍋鏟不停攪拌蛋黃至起泡有香味後倒入苦瓜,快速翻炒並灑下蔥花及辣椒末翻炒勻即可。

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