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。
Rain so fine it’s practically a suggestion.
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