⬇️⬇️English recipe follows⬇️⬇️
蘑菇炒滑蛋
材料：
白蘑菇10粒
雞蛋6隻
鮮奶80毫升
生粉一茶匙
處理：
1. 白蘑菇，去椗，輕輕去除表面污漬，清水洗乾淨。
2. 白蘑菇，一開五。
3. 雞蛋，打在碗內，加入鮮奶40毫升，打勻。
4. 預備生粉芡，用生粉一茶匙，放碗內，加入鮮奶40毫升，攪勻，加入蛋漿內，攪勻。
烹調：
1. 白鑊，中慢火，放蘑菇在鑊內，烘乾水分。
2. 在鑊內加入油一茶匙，炒熟蘑菇，加入油一茶匙，繼續炒。
3. 轉最慢火，蘑菇放碗內。
4. 大火在鑊內燒熱油一湯匙半。
5. 打勻蛋漿，倒入鑊內。
6. 蘑菇，倒乾水分，加入蛋漿內，四面推蛋漿至鑊中心，直至凝固，熄火。
7. 隨個人口味加入適量的黑椒或海鹽。
8. 完成，上碟，可享用。
Stir frying scrambled eggs with mushrooms
Ingredients:
White mushrooms 10 Nos.
Eggs 6 Nos.
Fresh milk 80ml
Tapioca starch 1 tsp
Preparation:
1. The mushrooms, remove stalks. Lightly rub to remove dirts on them. Rinse thoroughly.
2. The mushrooms, divide each into 5 shares.
3. The eggs, break in a bowl. Add in 40ml of milk, get them whisked.
4. Get ready for tapioca sauce. Put 1 tsp of tapioca starch in a bowl, add in 40ml of milk. Mix well. Add in the egg syrup, mix well.
Steps:
1. Plain wok, medium-low flame, put the mushrooms in it, fry until they are dry.
2. Add in 1 tsp of oil in the wok. Fry the mushrooms well. Add in 1 tsp of oil and continue frying.
3. Turn to the lowest flame, put the mushrooms in a bowl.
4. Heat up 1.5 tbsp of oil at high flame in the wok.
5. The eggs, get them whisked. Pour into the wok.
6. The mushrooms, get them drained. Add in the egg syrup. Push the syrup to the centre of the wok until it is condensed. Turn off fire.
7. Add in appropriate amount of black pepper or sea salt upon personal favorites.
8. Complete. Put on plate. Serve.
蘑菇炒滑蛋
Stir frying scrambled eggs with mushrooms
This scrambled eggs, fry with mushrooms. You can serve it with either pepper or sea salt. It is nutritional. It is good to everyone.
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