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這樣煮美味更升級！韭菜和炒蛋原來不能一起煎？ 順序錯導致「口感老」
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生活中心／翁語岑報導
「韭菜炒蛋」是道常見的家常料理，一般大家習慣的料理方式，是將韭菜切段或切碎，並打入幾顆蛋，將兩者攪拌均勻後，一起下鍋煎。不過韭菜與雞蛋下鍋的順序錯誤，竟會降低韭菜香氣和雞蛋過老，導致口感不佳，搜狐號《小乾倩倩的遊戲的美食》也分享了更為理想的烹飪方式。
怎麼煮才能讓「韭菜炒蛋」口感更升級？美食家透露好吃關鍵是「先炒雞蛋後炒韭菜」。首先將韭菜洗淨，切段3到4公分，放在一邊備用，接著（依人數需求）將3到5顆雞蛋打進碗中，加入食鹽之外，關鍵還要加一點「溫水」，用筷子攪拌混勻，這一步驟能讓雞蛋在烹製過程中更加蓬鬆柔軟，至於提前加入食鹽則可讓雞蛋更入味。由於雞蛋很容易炒熟，因此不建議大家在烹製過程中加鹽，否則食鹽還沒化開，雞蛋就燒糊了。把鍋燒熱，倒入食用油，等油溫上來後倒入雞蛋液，用小火把雞蛋煎成型倒出裝盤備用，記得不要把雞蛋煎得太熟，因為稍後還要再回鍋。
依照先炒雞蛋後炒韭菜的順序，提醒若是下鍋炒順序錯誤，也會影響口感。接著另起油鍋，把韭菜倒進去翻炒半分鐘，並加入適量食用鹽翻炒均勻，再把先前煎到半熟的雞蛋加入鍋中，灑些胡椒粉，一起翻炒均勻，最後用大火猛炒約10秒，炒出鍋氣即可關火出鍋。同樣的蛋與韭菜食材，只要稍微調換順序步驟，美味就能更加升級，一道色香味俱全的「韭菜炒蛋」就香噴噴出爐了。
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