天氣熱得快，我們家對于蒸菜的需求就大了起來。
它又是營養保留之王，在春天這個發育的黃金階段，更不能給孩子落下了。
我做過的蒸菜也不少了，這種蒸蛋是最簡單的。
豆腐和蛋羹的組合，主要就是突出一個【嫩】！

用料

雞蛋

1個

老豆腐

1塊

蝦仁

3個

溫水

100克

適量

適量

適量

醬油

適量

食用油

適量

【寶寶輔食】蝦仁豆腐蒸蛋的做法

1. 老豆腐鈣含量高，嫩豆腐鈣含量少卻口感好，雖然我用的是老豆腐，但你們自己做的時候也可以換一換。

1. 還是用手剁出來的蝦仁，會保留一些顆粒感，口感就比較好。

1. 調味就是簡單的鹽，去腥的時候記得用姜片，之后但好挑出來。

1. 想要做出好吃的蒸蛋，雞蛋+溫水是個固定的公式。你們也可以稍微加點鹽，攪勻就好了。

1. 攪好的蛋液記得過篩，如果你們用保鮮膜的話一定記得扎孔，或者用一個盤子蓋上也行，這樣蒸出來的蛋羹會更滑嫩。

1. 老規矩啊，水開后計時，蒸6分鐘，讓豆腐蛋羹定型。

1. 之前腌好的蝦滑這時候就可以擺上來了，繼續蒸5分鐘出鍋。

1. 調味就是一勺熱油、一勺醬油，還可以放點蔥花到上面，香得不行。
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1. 你們試試我這個做法，蒸出來的蛋羹像果凍。
   豆腐+蛋羹的組合，吃起來還很有層次感。醬油和熱油一碰撞，有點像是蒸魚豉油的味道，特別鮮。

1. 春天想給孩子好好補鈣，又嫌棄孩子喝奶不好的，你們可以多做幾次這個搭配。
   簡簡單單，還是春季長高菜里的天花板！