@100lunchboxes: 金沙蝦仁炒櫛瓜 沒時間的時候就把菜和蛋白質炒在一起就對了！ 食材（2～3人份） • 蝦仁 300g（去殼去腸泥） • 櫛瓜 1條（切半月片） • 蒜頭 5瓣（切末） • 熟鹹蛋黃 2～3顆（視大小） • 植物油 1大匙 蝦仁醃料 • 鹽巴 ⅛小匙 • 白胡椒 ⅛小匙 作法 ① 蝦仁加入鹽巴、白胡椒與米酒抓勻，醃製10分鐘。 ② 熱鍋後加少許油，放入蝦仁煎至變色後盛起備用。 ③ 原鍋補點油炒香蒜末，加入鹹蛋黃碎炒至起泡。 ④ 加入櫛瓜炒至微軟，並裹上金沙醬。 ⑤ 放回蝦仁快速拌炒均勻即可起鍋。 Ingredients (2–3 servings) • 300g shrimp, peeled and deveined • 1 zucchini, sliced into half-moons • 5 cloves garlic, minced • 2–3 cooked salted egg yolks • 1 tbsp neutral oil Shrimp Marinade • ⅛ tsp salt • ⅛ tsp white pepper Instructions 1. Toss the shrimp with salt and white pepper. Marinate for 10 minutes. 2. Heat a pan with a little oil. Sear the shrimp until just cooked through, then remove and set aside. 3. Add a little more oil to the same pan. Sauté the garlic until fragrant, then add the crumbled salted egg yolks and cook until bubbly. 4. Add the zucchini and stir-fry until slightly tender and evenly coated in the salted egg sauce. 5. Return the shrimp to the pan and toss everything together until well combined. Serve immediately. #saltedegg #金沙料理 #金沙鮮蝦櫛瓜 #快速便當

100天便當計畫｜by思穎（踢呦媽咪）

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Monday 22 June 2026 15:33:01 GMT