夜香花菜脯炒滑蛋 Stir fried Egg with Night Fragrant Flower and Preserved Radish
食材
（3-4人）
30分鐘內
食材
- 夜香花Night fragrant flower 4両4 taels
- 菜脯Preserved radish 4條4 pcs
- 雞蛋Egg 3隻3 pcs
- 葱Spring onion 1條1pc
- 麻油Sesame oil 2茶匙2 teasp
- 鹽Salt 1/2茶匙1/2 t
- 胡椒粉Pepper 1茶匙1 teasp
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1
葱切粒；夜香花洗淨，用廚紙印乾。Dice spring onion. Wash night fragrant flower and wipe with kitchen paper.
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2
菜脯切粒，浸水5分鐘；雞蛋打勻。Dice preserved radish and soak 5 mins. Beat egg.
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3
將鹽、胡椒粉、麻油、葱加入至雞蛋，攪拌均勻。Put salt, pepper, sesame oil and spring onion into egg and mix well.
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4
燒熱油，爆香菜脯。Heat the oil, stir fry preserved radish.
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5
熄火，放入雞蛋，開小火，炒30秒。Off the heat, put egg into the pan, then turn to low heat, stir fry 30 second.
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6
加入夜香花炒至均勻。Put in night fragrant flower and stir fry until mix well.
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7
夜香花菜脯炒滑蛋食譜完成
