香港
用料
香椿
70g
雞蛋
3個
2克
春意在舌尖：香椿炒雞蛋的做法
- 香椿很嬌嫩，不耐放，建議現(xiàn)做現(xiàn)買。
- 切掉老根。
- 煮一鍋開水，放入香椿燙5-10秒，立刻撈出。
- 晾涼后切碎。
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- 磕入蛋液，加少許清水、鹽，攪勻。
- 炒鍋倒油燒熱，按平時炒雞蛋的方法炒至蛋液微焦黃，出鍋。
- 完成。夾饅頭配米飯都很合適。
小貼士
-炒這道菜，蛋液不能炒得太嫩，要炒老一點，略微焦黃，才是最佳口感
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