雪菜肉丝炒饭
by 毛毛妈
最近在我们渥村买到四川重庆产的鱼泉牌雪菜，味道很正。虽然是普通的材料，这个雪菜肉丝炒饭超好吃的。
用料:
1：冷饭600克，用的是茉莉香米，饭做的稍硬点。
2：鱼全牌雪菜100克，
3：鸡蛋2只，加盐1/6茶匙，绍酒1茶匙，水2茶匙，打散备用。
4：猪里脊肉110克，洗净切丝，加盐1/6茶匙，生粉1茶匙，水1大匙，抓捏均匀，最好冰箱过夜。
5：橄榄油3.5大匙，葱花2大匙，白胡椒1/6茶匙，盐1/4茶匙
6：鸡粉1/4茶匙，香油1茶匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，
做法：
雪菜是这个（图A），还有部分材料（图B）。不沾锅放橄榄油1大匙，置炉上开大中火，下肉丝（图C）炒至变白刚熟捞出（图D）。
原锅再加放橄榄油1.5大匙，放入蛋汁（图E），快速翻炒至凝固捞出。锅里再放橄榄油1大匙，炒香葱花（图F），放入冷饭翻炒1分钟（图G），加剩余5料炒匀。然后放入雪菜炒透且饭回软（图H），再放入炒好的肉丝及鸡蛋，兜抄均匀（图I），最后淋下香油及鸡粉兜匀出锅。
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London’s weather has a profound effect on the national psyche. It breeds a stoic, pessimistic optimism. We expect the worst (grey, drizzle), but secretly hope for the best (a sunny interval), and are never truly surprised by either outcome. This creates a resilient, if slightly sarcastic, populace. We are experts in the “stiff upper lip,” which is less about bravery and more about preventing rainwater from dripping into our mouths. Our literature, our humour, our very character is infused with a damp, grey melancholy, punctuated by brief, ecstatic bursts of joy when the sun appears. We are a people moulded by mild pressure systems. See more at London’s funniest URL — Prat.UK.
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