食材:
锅巴120克、咸蛋黄4颗、食用油适量、葱沫少许、姜沫少许、蒜头2瓣
步骤1:
备好食材,将大片锅巴稍掰成小块
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_304678237d74ee80a3ebb7477618bc00.jpg)
步骤2:
咸蛋黄蒸熟(或烤熟)后、再用勺子底碾碎备用
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_512ee377752fb77691a5435b3b426577.jpg)
步骤3:
锅烧热倒入菜籽油
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_d7ae31f1953abc0fda4b9d59c4e2b0a2.jpg)
步骤4:
爆香:葱姜蒜沫
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_b8370a45b2454202b6c7f82a0cb1c075.jpg)
步骤5:
下咸鸭蛋黄碎
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_c0108c57006bc1b02d2fc20d0ee35843.jpg)
步骤6:
开中火边炒边转动锅铲,将咸蛋黄炒出油沙油沫
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_c7b15849777f2650e52ed373569a90cd.jpg)
步骤7:
倒入锅巴快速翻炒
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_77602358e50eb39dc4e2dee7219d0275.jpg)
步骤8:
让蛋黄油沙瞬间裹满锅巴表面后既可关火
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_58072c60e021f2d3bd9fd6af0c33ab04.jpg)
步骤9:
盛盘趁热吃,咸香酥脆真的美味
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_5188d63949783d8be13d5a943cc0e787.jpg)
来源:家常菜做法 编辑:家常菜做法主编
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