油亮可口的魚香雞蛋，勾出了我的饞蟲。翻遍冰箱發現雞蛋和調料齊全，索性系上圍裙鉆進廚房——這道看似普通的家常菜，藏著讓米飯瞬間掃光的秘密。酸甜咸鮮在舌尖跳舞，今天就把這道家常美味的精髓分享給大家。

食材準備：

主料：

雞蛋4個

泡發木耳50g

胡蘿卜半根

青椒1個

靈魂調料：

郫縣豆瓣醬2勺

香醋3勺

生抽2勺

老抽半勺

白糖2勺

鹽少許

淀粉1勺

清水半碗

蒜末

姜末

蔥花

制作步驟：

1.鍋里倒油燒熱，4個雞蛋加半勺淀粉水和少許鹽、打散，沿鍋邊轉圈倒入。蛋液凝固時，用筷子快速劃散，炒成大小均勻的蛋塊后，立刻盛出。

2.胡蘿卜切絲，青椒去籽切絲，泡發的木耳切絲。胡蘿卜先焯水1分鐘更入味，木耳焯水時，加幾滴白醋。

3.洗干凈鍋后，重新倒油，油熱下姜末、蒜末，炒香。轉小火，放入2勺郫縣豆瓣醬，不停翻炒至紅油析出。看到醬料在鍋里“咕嘟咕嘟”冒小泡，立刻倒入胡蘿卜和木耳，翻炒1分鐘。

4.取一個空碗調醬汁：3勺醋、2勺生抽、半勺老抽、2勺白糖、少許鹽，再加入1勺淀粉和半碗清水，用筷子攪到白糖融化。

5.倒入炒好的雞蛋和青椒，快速翻炒10秒后，淋入調好的魚香汁，開大火收汁。看到醬汁濃稠地裹在食材上，撒上蔥花，立刻關火！

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看著瓷盤里油亮的魚香雞蛋，金黃的蛋塊裹著紅亮的醬汁，還沒入口就被香氣勾得咽口水。夾一塊送進嘴里，先是醋酸喚醒味蕾，接著是豆瓣醬的醇厚醬香，最后雞蛋的軟嫩和蔬菜的爽脆在舌尖交織——這不就是我們追求的家常美味嗎？不需要復雜的食材，只要掌握好調料比例和火候，平凡的雞蛋也能變成讓家人搶著吃的“下飯神器”。