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先炒洋葱炒蛋
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干锅温油小火
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锅子热后倒入打散的鸡蛋
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将鸡蛋摊开,炒熟(但是不要熟透)
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煎好盛起备用
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油锅再加少许油(不用洗锅)~~一点点就好
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倒入切好洋葱,炒散炒匀
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倒入一碗饮用水(水变咖啡色,是洋葱的糖分焦糖化,不用紧张)
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等菜热,加盐巴(若是蚂蚁,喜欢吃甜的可再加点糖)
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盖上锅盖闷至洋葱透明
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加入炒蛋
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将蛋拌匀
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盛起装盘
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准备食材:芋梗洗净斜切小块、蒜末、姜丝、豆豉、糖、酱油、(米酒、白醋)
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干锅温油小火热锅
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加入辛香料爆香,要有香味飘出才可以
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倒入芋梗炒匀,锅子热后可以在锅边炝米酒、酱油,让酱香味飘出后炒匀,再倒入砂糖和开水拌匀(也可加点白醋,让芋梗较快软化),不加盐巴或是少许,因为豆豉和酱油都会咸,我通常省略不加。
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盖上盖子,让汤汁收干(中间可开盖翻炒一下,避免烧焦)
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汤汁收干
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略为拌匀
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盛起装盘
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我们的晚餐:花生排骨汤 豆豉炒芋梗 洋葱炒蛋 干煎濄鱼 蒜香肉燥 花生豆腐 清炒油菜 家常豆腐乳
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完成