这道菜我第一次吃是在饭馆,当时觉得咸蛋黄裹着南瓜也太香了,回来自己试了好几次才摸到门道。其实做起来不难,就是费点咸蛋黄,但端上桌真的比薯条还抢手,小朋友和老人都爱吃。南瓜我一般选老南瓜,甜糯,切成长条,别切太细,不然炸的时候容易断。切好的南瓜条撒点淀粉,抓匀让每条都裹上一层薄薄的淀粉,这样炸的时候不容易散,吃起来也更酥。咸蛋黄我用现成的咸鸭蛋,把蛋黄抠出来,放碗里用勺子压碎,越碎越好,不然炒的时候容易结块。
锅里放油,油温六成热的时候下南瓜条,中小火炸到表面金黄、用筷子一戳能轻松戳透就捞出来,沥干油备用。炸南瓜的时候别用大火,外面容易糊里面还没熟。锅里留点底油,下压碎的咸蛋黄,小火慢慢炒,炒到蛋黄冒泡泡、变成沙沙的状态,这时候把炸好的南瓜条倒进去,快速翻匀,让每条南瓜都裹上蛋黄,就能出锅了。这道菜有几个小地方要注意。
南瓜一定要选老的,嫩的炸出来水水的不好吃。淀粉别放太多,薄薄一层就行,放多了吃起来粉感重。炒咸蛋黄的时候一定要用小火,不然容易糊,糊了会有苦味。南瓜条炸好之后要沥干油,不然裹蛋黄的时候会出油,口感就不酥了。
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我有时候会在里面加一点熟芝麻,出锅前撒上去,更香。不过光咸蛋黄和南瓜就已经很好吃了,咸香沙沙的,外酥里糯。一盘蛋黄焗南瓜,咸香酥糯,家常菜里它不算常见,但端上桌总能被先夹完,比薯条健康多了。
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