黑松露鮮蝦炒滑蛋

蝦仁洗淨醃15分鐘，把蛋打入大碗裡打，加入少許牛奶和鹽拌勻

燒熱油鑊，用中火炒蝦仁至稍微金黃色後盛起

大火加1-2湯匙油在鑊中，等到油好熱，倒進黑松露醬、蛋汁和蝦仁，轉小火再炒蛋，見底部蛋汁開始凝固就手快地用鑊鏟由底鏟上面，之後關火，利用餘溫重覆炒多幾下後便成，免炒得太熟，加蔥粒即成

Ingredients:

Medium shrimp (peeled) 150g

Eggs 4

Milk 20ml

Black truffle sauce 2 tbsp

Chopped green onions (scallions) to taste

Salt to taste

Marinade for shrimp:

Salt 1/2 tsp

Sesame oil 1 tsp

Sugar 1/2 tsp

Pepper to taste

Shaoxing wine 1 tsp

Instructions:

Clean the shrimp and marinate for 15 minutes. In a large bowl, beat the eggs and mix in a little milk and salt.

Heat oil in a pan and stir-fry the shrimp over medium heat until slightly golden, then remove from the pan.

Increase the heat to high and add 1-2 tbsp of oil to the pan. Once the oil is hot, pour in the black truffle sauce, the egg mixture, and the shrimp. Reduce the heat to low and continue to stir the eggs. When the bottom of the egg mixture begins to set, quickly use a spatula to lift the cooked edges over the uncooked mixture. Turn off the heat and let the residual heat cook it further, stirring a few more times to avoid overcooking. Finally, add the chopped green onions and serve.