家常便飯系列 Everyday Family Meal

以前分享食譜，總覺得不厲害的菜就不要寫食譜，總覺得那些家常便飯的食譜誰要看啊，但這樣的話，不僅僅產量太低，又發現很多讀者其實就喜歡我分享一下他們日常都會做的菜的食譜，大家一起分享一下下廚的經驗，仔細想想也對，這樣才能做到我入廚的理念，就是人人都可以下廚給你愛的家人朋友，我們又不是要開餐廳也不是要做大廚，不用計較分享的食譜的難易程度。既然說是家常便飯也跟大家分享，也就是大家要有心理準備在這裡看到我的一日三餐。

When I shared recipes in the past, I always struggled to share some simple recipes. I would wonder if the recipe is not difficult enough, what would make people interested in reading it. However, not only this will results a low productivity for me to share recipes in my blog， I also got feedback from my followers that they actually would like to learn more everyday simple and easy recipes that they can try. I think this is totally echoing my concept of this blog – to enable everyone who can be their “great chef” at their home to cook for their loved ones! Therefore, I plan to share more easy, simple and everyday recipes.

寫這篇文章時心裡很掙扎，因為我不確定我做的是蝦仁炒蛋還是蝦仁煎，之前跟同事吃飯，當中的吃貨在港式茶餐廳表示很想吃滑蛋炒蝦仁，他們認為這是港式名菜之一，第二，西人不在家的時候，我會吃一些他不特別愛吃的東西，蝦就是其中一種。

但為什麼我糾結這是蝦仁炒蛋還是蝦仁煎呢？很簡單，首先，我肯定不會說這是滑蛋蝦仁，原因有四個（要不要那麼多原因呀！），第一，現在不太敢吃不夠熟的雞蛋，第二，要做到真正的滑蛋，要用相當多的油，第三，我跟李媽媽一樣，喜歡喧賓奪主，蝦仁比蛋多，那你說到底雞蛋是主角還是蝦，我吃完還是搞不清楚，滑蛋蝦仁，蛋應該是主角，第四，我愛吃蛋的焦香味，因此，我把蛋「炒/煎」的有點焦。

管他是蝦仁炒蛋還是蝦仁煎，我一個人把這一盤蝦蛋消滅掉，好吃就好了，叫什麼不重要！

It’s pretty struggling for me to name this dish in Chinese when I was writing the recipe. Basically, I was struggling if I should call it scramble eggs or omelette. There are four reasons (that many!!) for the struggles: 1) I don’t eat eggs that are not fully cooked. Yet, the Chinese style scramble eggs cannot be “too cooked”. 2) A good Chinese style scramble eggs need to use a lot of oil which is not healthy obviously. 3) Being influenced by Lee Mama, I normally add too much of something which is not necessarily the key ingredients. I add so much of shrimp that I hardly can tell if this is a dish of egg or shrimp. 4) I love egg with a little of “burn” and thus it will be more cooked than what a normal Chinese style scramble eggs should be. However, as said, it doesn’t really matter as long as it is delicious!

這個家常菜，其實挺適合減肥健身人士，蛋白質滿滿，脂肪含量超低，但有膽固醇風險的朋友就要注意了，海鮮膽固醇挺高的，要注意攝取量，不過，研究了一下蝦有Omega-3，港姐在研究三文魚食譜和相關的營養知識，當中就有Omega-3，以後再跟大家分享。This is a very simple everyday meal. Full of protein while very low fat level and thus very suitable for people who is in diet plan. However, if you belong to high risk group of cholesterol, you should consider replacing shrimp with something else as all season is high in cholesterol. Yet, I found that shrimp also has good level of Omega-3. Ms HK is working on some salmon recipes and its nutritional value. Omega-3 is one of my key research area. I will share more later.