今年的最后一个长假，大家过得怎么样？
是把远方的风景存在心底，还是在家把爸妈沉甸甸的爱长在身上？
我嘛，这个假期也算过得挺充实的。
除了刷老剧，当然也有刷新番。
比如一上线就获得9.6分超高评分的《街头美食斗士》第二季。
喏，后台已经有迫不及待的小可爱来催菜谱了↓
倒也看到好几道手痒想试试复刻的菜谱，但方子还需要琢磨，后面再给你们安排。
今天先给大家安排白老师在《白钟元的料理秘籍》中做过的的另外一道菜谱——砂锅鸡蛋羹。
这道菜的视频一在YouTube推出，就斩获了280万的播放量。
屏幕一端的我，也被它馋得口水飞速分泌。
刚好前几天从家里回来，菜妈给我捎上了一大油壶土鸡蛋。
顺利实现了土鸡蛋自由的我，今天立马把这菜安排上！
白老师这道砂锅鸡蛋羹，和我们平时做的水蒸蛋不太一样，是用砂锅“焖”出来的。
相比蒸蛋，口感会更轻盈蓬松，吃进嘴里，舌头就像碰到软乎乎的云朵。
味道和口感足够优秀，它的做法，也是简单到没朋友！
基础版本，只要准备好砂锅、鸡蛋、盐、糖、水这5样就成。
材料全往一锅里倒，搅和搅和，再开火加热煮至八分熟，最后盖上盖子小火焖煮10分钟左右就完事。
要想风味更上一层楼，可以加点大葱、芝麻、香油和虾酱进去。
鸡蛋羹本来就足够好吃，加了它们可不得了了，香到锅底都要刮干净。
每次发菜谱，都会有小伙伴问，这个能不能不下，这个有没有得替代？
以往为了让你们离舌尖的美味更近些，都会让大家按原版的来。
但，今天这个砂锅鸡蛋羹是个例外。
没有虾酱怎么办？用鱼露替代。
没有鱼露怎么办？只下盐也成！
看，这就是家常菜的魅力，随意，简单，仍有好滋味。
无论是基础版还是风味版，你们都可以自行调整各种调味料的用量，再加入自己心水的配料。
火腿、虾仁、豌豆...只要你喜欢，没有什么不可以。
鸡蛋羹的1001种美味，就等着你们去解锁啦~
- 砂锅鸡蛋羹 -
< 食材 >
新鲜鸡蛋8个 鸡汤/清水240ml 酱油1大勺
韩式鱼露1大勺 糖2小勺 芝麻油2小勺
香葱/大葱1根 熟芝麻适量
1大勺＝1 table spoon＝15ml
1小勺＝1 tea spoon＝5ml
以上用量适用于1.1L大砂锅
减半后的用量适用于500ml小砂锅
< 食谱 >
1.香葱/大葱切碎
大葱更甜，香葱更香，小伙伴可根据自己喜好选择
2.大碗里打入8个新鲜鸡蛋，加入1大勺酱油、1大勺韩式鱼露、2小勺糖、1小勺芝麻油、120ml清水搅拌均匀
不用鸡汤做锅底，需加1/2小勺芝麻油，防止粘锅
蛋液倒八分满即可，加热后鸡蛋会蓬发
3.砂锅倒入120ml清水煮至沸腾后，边倒入蛋液边用大勺子搅拌，记得刮一下锅边，防止焦底
4.当蛋液开始凝固时，加入一半葱花搅拌均匀，盖上大碗形成密闭空间，让鸡蛋羹在密封蒸汽中熟成，小火煮8-12分钟
小砂锅要煮8分钟，大砂锅煮12分钟
煮至凝固即可开盖，浇上少许芝麻油，撒上熟白芝麻和葱花即可
白大叔这个鸡蛋羹做法，也让我想起了梁实秋先生书中写的铁锅蛋。
做法大致相同，但就是烹饪的锅具换成了铁锅，蓄热好，还能将外层的蛋皮烘得橙黄诱人。
还记得梁实秋先生在书中写到，他的朋友赵太侔曾一时兴起，在铁锅蛋里加了奶酪。
一试，味道不同凡响，从此吃铁锅蛋必加奶酪！
我也学了这法子，煮砂锅鸡蛋羹时加了些马苏里拉奶酪。
入口，融化的奶酪和嫩滑蓬松的鸡蛋在舌尖交织缠绵。
赵先生诚不欺我，太好吃了！你们可一定要试试！
调味清淡却不失鲜香，吃起来蓬松嫩滑。
没有肉的易腻感，可营养是一分不落。
之前假期饭局各种大鱼大肉，积下了不少胃疲惫，现在吃它，无负担，正合适。
虽然在外吃方便又省事，还能尝尽千百味，但吃多了，最记挂着的，还是一口家常饭菜。
调味无需花巧，却能慰人心。
千帆过尽，还是平淡生活，最是真。
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在家蒸鸡蛋羹，多加上这一步，鸡蛋羹蒸的又嫩又滑，快看看{"rich_content":{"text":"","spans":null},"video":{"vid":"v038b0e20000bplcs0lm8tc3q3bmkbig","duration":96.178,"width":854,"height":482,"file_size":10046184,"thumb":{"web_uri":"tos-cn-p-0000/a95b384b121e4500ae1d547380717a05","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"high":{"duration":96.178,"file_size":6523013,"w":854,"h":480},"normal":{"duration":96.178,"file_size":4442229,"w":640,"h":360},"ultra":{"duration":96.178,"file_size":6523013,"w":854,"h":480}},"is_encrypted":null,"md5":"4a7cfe10f190aac0bad423e56bce712e","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
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情报站｜鸡蛋羹怎么蒸？壹粉教你正确做法，爽滑Q弹又美味齐鲁晚报·齐鲁壹点互动编辑 曹蕾
鸡蛋羹营养俱佳
口感嫩滑
深受大众喜爱
12月8日上午，壹粉“清风明月1790”向齐鲁晚报官方客户端齐鲁壹点情报站分享了一道自制美食蒸鸡蛋羹。鸡蛋羹细腻滑嫩，营养丰富，老少皆宜，很多人都爱吃的一道菜，蒸鸡蛋羹看起来很简单，实际要蒸出又滑又嫩的鸡蛋羹还是要掌握一些 *** 的，到底怎么做才能更美味呢？快来一起看看吧~
1、把鸡蛋洗干净，一端打开一点点，能倒出蛋液就行，保留较完整的蛋壳。
2、用蛋壳加入水，(几个蛋加几蛋壳水)。
3、放少许盐、滴几滴香油蒸就行了，看蒸出来又嫩又营养。
只要掌握以上几个技巧，大家也可以在家蒸出光滑如镜的鸡蛋羹，喜欢的话赶快试试吧。你还有哪些自制的小妙招？快来用镜头记录、捕捉身边的美好，把美丽传递，一起来分享，欢迎上传至情报站哦~
【参与方式】下载齐鲁晚报官方客户端齐鲁壹点，在情报站发帖+文字/图片或视频上传即可，看见美好，共享精彩。
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