⬇️⬇️English recipe follows⬇️⬇️
開新鑊
梅洋厚蛋
梅菜洋蔥煎厚蛋
材料：
洋蔥半個
梅菜2兩
雞蛋5隻
處理：
1. 梅菜，搣開一條條，清水洗乾淨，清水浸2分鐘。
2. 洋蔥，去皮，切碎。
3. 梅菜，清水洗乾淨，切碎，放洋蔥內。
烹調：
1. 大火在鑊內燒熱油一湯匙。
2. 梅菜及洋蔥，放鑊內，加入冰糖2粒，炒勻，放大碗內。
3. 雞蛋，打勻，加入少許胡椒粉，同時加入洋蔥及梅菜，攪勻。
4. 大火在鑊內燒熱一湯匙。
5. 倒一半的蛋漿在鑊內，轉最慢火，冚蓋，焗熟，倒在大碟上。
6. 開大火，餘下的蛋漿，剛才煎成蛋餅放上面，煎熟。
7. 完成，上碟，可享用。
Panfried thick omelet with mustard and onion
Ingredients:
Onion half No.
Mustard 2 taels
Eggs 5 Nos.
Preparation:
1. Mustard, tear it slice by slice. Rinse with tap water. Soak in tap water for 2 minutes.
2. Onion, get it peeled. Chop well.
3. Mustard, rinse with tap water. Chop well. Put in the onion.
Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Mustard and onion, put in the wok. Add in 2 cubes of rock sugar, fry well. Put in a big bowl.
3. Eggs, get them whisked. Add in little pepper. Add in the onion and mustard at the same time. Mix well.
4. Heat up 1 tbsp of oil at high flame in wok.
5. Pour half of the egg syrup into the wok. Turn to the lowest flame. Cover up the wok until it is totally well. Put on a big plate.
6. The remaining egg syrup, fry well into pancake shape. Put it on top of the cooked pancKe on the plate. Fry well.
7. Complete. Put on plate. Serve.
開新鑊
梅洋厚蛋
梅菜洋蔥煎厚蛋
Panfried thick omelet with mustard and onion
This panfried scrambled eggs pancake, which is rich in flavors. You will like it.
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