I cooked Waitrose Slow Cooked Lamb Shanks for a Sunday Roast last week but to be honestly I don’t think it tasted amazingly good. The portion was just too much for me, I saved the leftover in the fridge and I’ve decided to turn it into a total different dish : Cantonese style slippery eggs with
lamb over rice. And I have to say it tasted much better !
𝐓𝐨
𝐦𝐚𝐤𝐞𝐨𝐯𝐞𝐫 𝐦𝐲
𝐥𝐞𝐟𝐭𝐨𝐯𝐞𝐫 :
-Heat oil
in a non-stick frying pan over medium high heat.
-Add
leftover lamb (get it off the bone), 1 cup of boiling water, a bit of salt,
sugar, white pepper, 2 tbsp soy sauce and let everything cook for 2 minutes to
a low boil.
– Add flour
slurry (mix equal parts of plain flour and cold water), gently stir over low
heat to thicken the sauce.
– Add 2
beaten eggs in, use spatula or flipper to move eggs mixture around for about 1
minute, turn off the heat and let it simmer for a further 1 minute.
-Sprinkle
some spring onions and serve it over cooked rice.
上週被我評論說有點普通的Waitrose烤羊腿，後來我就把吃不完的羊腿肉刮下來冷藏，隔天就把它炒成港式滑蛋羊肉飯！其實一般都是滑蛋牛肉，因為我覺得這個羊腿肉烤完肉質很像牛腩，於是才想到變化成這道料理。老實說我自己是覺得炒成中式的比上周的紅醋栗醬烤羊腿好吃多了。
