滑蛋蝦仁炒河

By KF Cheng on Wed, 2026-10-21 - 01:09
主料 鮮蝦仁（約10隻）、新鮮河粉、雞蛋（1隻）、銀芽（怡保芽菜為佳）、韭黃、蔥花。
調味 高湯、生抽（約半湯匙）、海鹽花、生粉水。
保哥烹調要點
  1. 河粉免黏秘訣：鑊燒至通紅轉慢火，淋上一圈油，並於河粉淋上少許蛋液（約 1/4 隻）拌勻，下鑊時既有蛋香又不易黏鑊。
  2. 鑊氣河粉底：大火熱炒，首一分鐘切忌猛翻，煎出微焦香後再下芽菜、韭黃與生抽，由鑊底向上兜炒以防河粉斷碎。
  3. 蝦仁乾煎出香：蝦仁不汆水，直接落鑊乾煎配少許鹽花，保留原汁鮮味。
  4. 嫩滑芡汁：雞蛋不要打過勻，略留蛋白更滑口；熄火或慢火倒入高湯芡，待 10–20 秒稍凝固後以鑊鏟慢推成嫩蛋花，淋上河粉即成。
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