Watch Video 材料 (份量:1碟) 叉燒 20克 急凍蝦仁 23克(解凍、去腸) 銀芽 10克 (洗淨,瀝乾) 洋蔥 1/4個(切絲) 韭黃 5克(洗淨,切段) 韭菜 2克(洗淨,切段) 雞蛋 2隻* (拌勻) 蔥花 適量 *若雞蛋體積較小,可能要用上3隻。 調味料 鹽 …
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