雞蛋豆乾炒芽菜 Stir-fried Bean Sprouts with Egg and Five Spice Tofu **字幕CC Eng. Sub**

🟢材料：
芽菜 300 克
五香豆乾 230 克
雞蛋 2 隻
薑絲、蔥段 適量
澱粉水 1 湯匙
蠔油、胡椒粉 少許
鹽、 油 適量

🟢做法：
1️⃣ 將雞蛋打入碗中，放少許鹽、胡椒粉、1 湯匙澱粉水、少許油攪拌均勻。
2️⃣ 平底鍋加熱，倒入蛋液，煎成蛋皮，稍放涼後切絲。
3️⃣ 另起鍋燒熱加入薑絲，白鑊炒芽菜大約 1 分鐘，盛出烘乾水份備用。
4️⃣ 熱鍋下油，把豆乾炒一下，加入芽菜、雞蛋絲和蔥段，放適量的鹽和少許蠔油調味，將所有材料翻炒均勻即可上碟。

📌oe小貼士：在蛋液加入少量澱粉水可令煎出來的蛋皮更有韌性，切開時不易斷裂。

🟢Ingredients:
Bean sprouts - 300g
Five spice tofu - 230g
Eggs - 2
Ginger, Spring onions - as needed
Starch water -1 tbsp
Oyster sauce - a small amount
White pepper powder - a small amount
Salt, oil - as needed

🟢Cooking Directions:
1️⃣ In a bowl, beat the eggs and add a pinch of salt, white pepper powder, 1 tbsp of starch water, and a little oil. Mix well.
2️⃣ Heat a flat-bottomed pan, pour in the egg mixture, and cook until an egg crepe is formed. Allow the egg crepe to cool slightly, then cut it into thin strips.
3️⃣ Heat some oil in pan and add the shredded ginger. Stir-fry the bean sprouts for about 1 minute, then remove from the pan and drain the excess water.
4️⃣ Heat some oil in the pan and stir-fry the five spice tofu. Add the bean sprouts, egg strips, and spring onions. Season with salt and a small amount of oyster sauce. Stir-fry all the ingredients evenly and serve.

📌oe Cooking Tips：Adding a small amount of starch water to the egg mixture can make the resulting egg crepe more elastic and less likely to break when cut.

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