鸡油菇鲜虾炒蛋 Fried Egg with Chanterelle and Shrimp

材料 :
鸡油菇(干品) 50 克
去壳鲜虾 200 克
蒜茸 1 汤匙
鸡蛋 4 颗
酱油 1/2 茶匙
葱花 适量
食油 2 汤匙
腌料 :
海盐 1/4 茶匙
料酒 1/2 茶匙
制法 :
1. 鸡油菇洗净后用纯净水泡发至软，去掉杂质和根部，抹干
水份，备用。
2. 去壳鲜虾洗净、挑肠后，下腌料抓匀，放置一旁，备用(图2)；
3. 下1汤匙油和蒜茸爆香后下鲜虾爆炒，下虾仁炒至半熟，加
入鸡油菇，继续翻炒至熟，盛盘，备用。
4. 鸡蛋打散，加入酱油，拌匀，备用；
5. 使用原锅，下1汤匙油，将鸡蛋炒至7分熟后，倒入作法3的鲜
虾鸡油菇，翻炒均匀后熄火上碟，撒上适量葱花，即可享用。

Ingredients A :
200g Chinese cabbage
1 carrot
1 onion
4-5 pcs Chinese mushroom (soaked)
1 bunch of coriander
Ingredients B :
1 egg
1 cup plain flour
Seasoning:
1 tbsp mushroom granule
1 tbsp 5 spiced powder
1 tsp black pepper
½ tsp sea salt
Dipping :
Some tomato sauce
Method :
1. Wash all veggie in ingredients A and squeeze out water before dice them.
2. Add in all ingredients B and mixes well.
3. Take some veggie mixture and knead in palm firmly until they form into ball shape.
4. Heat oil in wok, deep fry the veggie balls until golden brown; drain; and then deep fry again until crispy.
Serve with tomato sauce.