蛋卷肉：鸡蛋裹着肉馅蒸一蒸，嫩滑鲜香，上桌连汤汁都不剩

这道菜是我妈逢年过节必做的，小时候总觉得它长得像“鸡蛋卷”，吃起来比红烧肉还香。现在自己做了才知道，它其实不难，就是稍微费点耐心，但味道绝对值得。先说材料：鸡蛋四五个，猪肉馅三百克左右，葱姜末、生抽、蚝油、盐、淀粉，再备点胡萝卜碎或者玉米粒，配色好看，孩子也爱吃。

肉馅的处理跟做饺子馅差不多，猪肉选三分肥七分瘦的，太瘦了口感柴。肉馅里加葱姜末、一勺生抽、半勺蚝油、少许盐和胡椒粉，再打一个鸡蛋进去，顺着一个方向搅上劲，搅到肉馅黏糊糊的，能立住筷子就对了。这一步别偷懒，搅上劲的肉馅蒸出来才紧实弹牙，不会散。接下来摊蛋皮。锅里刷一层薄油，小火烧热，倒一勺蛋液进去，轻轻晃锅，让蛋液铺满锅底，摊成薄薄的圆饼。蛋皮别摊太厚，薄一点卷起来才好看，也更容易熟。摊好的蛋皮放凉备用，一共能摊四五张。

摊好的蛋皮铺平，放上一勺肉馅，用勺子抹平，别放太多，不然卷的时候容易挤出来。从一头慢慢卷起来，卷紧一点，收口朝下摆好。卷的时候手轻一点，蛋皮嫩，用力过猛就破了。卷好的蛋卷放进盘子里，上锅蒸。水开了再放进去，中火蒸十五分钟左右。蒸的时候别开盖，不然蛋皮容易塌。蒸好后取出来，稍微放凉一点再切，趁热切容易散。切成小段，摆盘。

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蒸蛋卷的时候盘子里会出一些汤汁，别倒掉，倒进锅里，加一点水淀粉勾个薄芡，淋在蛋卷上，亮晶晶的，看着就有食欲。成品真的好看，金黄的蛋皮裹着粉嫩的肉馅，切面整整齐齐的，端上桌特别有面子。咬一口，蛋皮嫩滑，肉馅鲜香，汤汁渗进去，每一口都有味。

我妈说这菜是她跟外婆学的，以前家里条件不好，肉不多，用蛋皮卷着肉，既能解馋又显得量大，来客人的时候端上一盘，特别体面。现在想想，好多家常菜都是这样，没什么花哨的食材，但就是吃着踏实、暖心。你要是还没做过这道菜，不妨试试，做法不难，成功率也高，保证家人夸你手艺好。