---
title: "蝦仁滑蛋 - FoodNo1.com"
description: "從1998年至今,收集了3600+各類食譜和湯水食譜資料庫, 包括『健康、男女老幼和預防慢性病』食譜及各類健康飲食資訊。"
url: "https://foodno1.com/foodno1dailyrecipes/dir/230-foodno1cookingidea/2-eblog/3659-%E8%9D%A6%E4%BB%81%E6%BB%91%E8%9B%8B.html"
date: "2026-06-04T22:42:08+00:00"
language: "zh-TW"
---

Featured#  蝦仁滑蛋

  YouareChef   [美食Blog](https://foodno1.com/foodno1dailyrecipes/dir/230-foodno1cookingidea/2-eblog.html)    2018年9月09日    點擊數: 2986

![](https://foodno1.com/images/easyblog_images/60467/b2ap3_large_ufn2018090606.jpg)

此自煮方法，輕鬆料理便做出蝦和蛋的原味，香嫩滑口，可比美外食的":蝦仁滑蛋"。

#### 材 料：

- 蝦仁 5隻(大蝦)/8 隻 (中蝦) / 150克
- 蛋 3 隻/顆
- 蒜頭 2 粒, 切茸
- 蔥花 一根

#### 調 味 料：

- 鹽 少許
- 白胡椒粉 少許

#### 醃料：

- 鹽 少許

#### 做 法：

1\) 蝦去殼去腸後，用醃料醃10分鐘，

2\) 雞蛋拌勻，加入調味料，蔥切粒備用

3\) 大火熱鍋後加油，放蒜茸和蝦仁，將蝦仁炒至8成熟後加入蛋液拌勻

4\) 燒熱鑊至冒煙後加油，熄火，加入蝦仁蛋液，將略熟的蛋輕輕鏟向鑊上方，未炒熟蛋液流到鑊中繼續炒（重覆動作），如此類推，炒20秒至8成熟盛起，加上蔥花即可享用

#### 貼 士：

\- 蝦仁用鹽醃過，會爽口

\- 燒熱鑊熄火，用餘溫慢慢炒蛋會令蛋繼續變熟，不怕變老 (炒滑蛋千萬要反來反去，否則蛋變老)

\- 用傳統中式鑊炒滑蛋較易掌握，因未炒熟蛋液流到鑊中繼續炒

[Read More](https://foodno1.com/index.php?option=com_easyblog&view=entry&id=210&Itemid=135&Itemid=135)

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