m比外面香！肉末鸡蛋豆腐羹，鲜香嫩滑，营养丰富，挑食孩子都吃

大家好，我是梅子，在忙碌的生活中，一道简单、健康又美味的菜肴总能抚慰人心。肉沫鸡蛋蒸豆腐便是这样的存在——鸡蛋的嫩滑、豆腐的清香与肉沫的鲜香在蒸汽中完美融合，入口即化，营养满分。无论是作为孩子的辅食，还是老人的营养餐，它都是绝佳的选择。关键是没有任何技术含量，新手也能一次成功，喜欢的朋友一起来试一试吧。

食材准备：

内酯豆腐 1盒（约350克）、鸡蛋：4个、猪肉末100克左右、生抽、料酒、食用盐、味精、食用油、 白胡椒粉、 淀粉、姜末、蚝油、香油、葱花、温水等。

将内酯豆腐从盒中完整取出，用刀切成厚片或方块，平整地铺在深盘或碗中备用。

将4个鸡蛋打入碗中，加入约1.5倍的温水（关键：用温水，蒸出的蛋羹更嫩滑）和少许盐，充分搅打均匀。用过滤网将蛋液过滤到铺好豆腐的碗中。这一步可以滤掉气泡和无法打散的蛋清，是蛋羹光滑如镜的关键步骤， 轻轻撇去表面的小气泡。 在蒸锅水烧开后，将碗放入蒸屉。在碗上盖一个盘子或盖上保鲜膜（用牙签扎几个小孔），防止水蒸气滴落破坏表面。盖上锅盖，开锅以后转中火蒸约12-15分钟。

接着热锅放入凉油，下入猪肉丁，煸炒至变色，炒出肉香味，加入少许的料酒可以有效的去除肉腥味，继续翻炒均匀，之后下入葱花、姜末、生抽、少许老抽，将它翻炒至上色，之后加入一碗开水，少许的食用盐和味精，白糖、耗油，咕嘟两分钟之后放入红椒丁（不喜欢可以不放），淋入少许水淀粉，勾至汤汁浓稠关火，这时鸡蛋豆腐已经完全蒸制定型，将炒好的肉末淋在表面，盖上盖子再蒸一分钟。时间到后关火焖个两三分钟后将它取出，表面撒入一点香油增加香味，撒一点绿葱花点缀一下。

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这道肉沫鸡蛋蒸豆腐就做好啦，一勺舀下去，滑嫩的蛋羹、入口即化的豆腐和咸香的肉沫同时在口中化开，特别的好吃。

好了，今天的肉沫鸡蛋蒸豆腐，梅子就和大家分享到这里，你学会了吗？我们明天见，拜拜。