真係勁喎, 大台「數字姐」! 成個食譜就係將白灼菜心、煎午餐肉同煎蛋, 加個所謂紅蔥頭豉油擺埋一碗, 就叫做一個食譜呀???
做法：
1. 紅辣椒切粒，午餐肉切條。
Dice chilli. Cut luncheon meat into sticks.
2. 紅蔥頭拍扁切碎。
Smash and chop the shallot.
3. 菜心洗淨汆水，過凍水備用。
Drain and blanch the choy sum. Cool down the choy sum in ice water.
4. 起油鑊，慢火煎香午餐肉。
Heat a wok with oil, pan-fry the luncheon meat over low heat.
5. 取出午餐肉後，原鑊加紅蔥頭碎爆香。
Remove the luncheon meat, fry the minced shallot to release aroma.
6. 加欖菜炒勻，下辣椒粒、鹽、生抽及老抽拌勻，備用。
Add pickled olive and stir well. Add diced chilli, salt, soy sauce and dark soy sauce, mix well as shallot sauce. Set aside.
- 將午餐肉鋪在飯面，菜心回鑊略炒伴碟。
Arrange the luncheon meat on the steamed rice. Slightly fry the choy sum and serve with rice.
- 另起油鑊，將雞蛋逐隻煎成半生熟的荷包蛋，加少許鹽調味後上碟，加肉鬆和紅蔥頭醬即成。
Make over-medium eggs one by one. Season the eggs with a little salt. Put the over medium eggs on the rice, add pork floss and shallot sauce.
(source: 星島頭條)
不如叫……
