玻璃碗里的雞蛋泛著潤澤的光，旁邊瓷盤里的蝦仁剛從冰箱取出，帶著海產特有的清新氣息。這兩樣看似普通的食材，即將在蒸鍋里完成一場溫柔的邂逅——蝦仁蒸蛋，一道能讓早餐變得精致、讓晚餐充滿暖意的家常菜，用最簡單的做法，留住食材本真的鮮美。

準備食材：雞蛋3顆、新鮮蝦仁8-10只、40℃溫水150ml。蝦仁去掉腸泥，用少許鹽和料酒抓拌1分鐘去腥，用廚房紙吸干表面水分。雞蛋打入碗中，加1克鹽。

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溫水緩緩倒入蛋液中，邊倒邊用筷子呈Z字形輕柔攪拌，用細網篩過濾2次，濾掉未打散的蛋清和泡沫。撒入微量白胡椒粉提鮮，攪勻。蒸碗內壁刷薄薄一層香油，倒入過濾好的蛋液，覆蓋保鮮膜后，用牙簽戳5-6個小孔。水沸后轉中小火，放入蒸鍋開始計時。

第三步：

蒸蛋蒸第8分鐘，蛋羹基本定型，此時快速揭蓋鋪上蝦仁。繼續蒸3分鐘，蝦仁從透明轉為粉紅，立即關火。燜2分鐘，再開蓋，淋上2勺蒸魚豉油和半勺芝麻油調制的醬汁，可以撒蔥花和紅椒粒增色。

當勺子劃開琥珀色蛋羹的瞬間，金黃的蛋液包裹著粉嫩蝦仁涌出，仿佛把朝霞盛進了碗里。這道菜的精髓在于「克制」——不過度調味搶奪食材本味，不繁瑣操作消磨烹飪樂趣。搭配一碗雞絲粥，工作日放在吐司上做成開放三明治，百變吃法讓幸福感持續一整周。

作者聲明：內容由AI生成