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备妥食材
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将美味浓汤火腿玉米(烟燻火腿搭配饱满的金黄玉米)1/3包的量用250C.C的热水调匀,备用~
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起锅,倒入适量的调和油,依序把洋葱丁、蘑菇片、冷冻三色豆炒熟~
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将步骤2.调好的浓汤加入,煮滚后加入少许酱油提味后关火,备用~
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起锅,倒入适量调和油热锅,将蛋打散(多打几下让空气进入蛋中),将锅子略为顷斜,倒入蛋液用筷子以逆时钟方向迅速搅拌,呈现浓稠状后关火,起锅放入大碗中~
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将步骤4.的浓汤拌入炒蛋中,将起司片也撕成小块加入,拌匀备用~
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取一杯子or碗如图先铺上一片稍为回软的冷冻酥皮,放入拌匀的馅料,再盖上派皮,我用叉子延著杯口压一压,将多余的派皮去除,放入烤箱用180度烤约20分钟,派皮膨起表面金黄即可~
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食用时,小心烫口,上桌品尝囉~^o^