香椿，那是春天樹梢上的一抹鮮香，承載著春日獨有的溫柔與生機。每年春天，當(dāng)香椿樹冒出嫩綠的新芽，空氣中便開始彌漫著那股獨特的香氣，仿佛在提醒著人們，是時候品嘗這大自然饋贈的美味了。今天，就為大家?guī)硪坏篮唵斡置牢兜某聪愦蛔龇ǎ屇阍诩揖湍茌p松抓住春天的味道。

將200克的香椿去除根部老化部分，保留嫩芽。用流動的清水仔細沖洗，去除表面的灰塵和雜質(zhì)，接著燒一鍋開水，加入一小勺鹽和幾滴食用油。這一步很關(guān)鍵，鹽能起到殺菌的作用，食用油則可以保持香椿的翠綠顏色 。把洗凈的香椿放入沸水中焯水1 - 2分鐘，待香椿顏色由紅變綠，立即撈出。焯水能去除香椿中的硝酸鹽和亞硝酸鹽，使其食用起來更安全 。

把焯好水的香椿放到冷水里泡一小會兒，這能讓香椿很快就涼下來，口感還能保持脆脆的。然后撈出來，用手輕輕地把水?dāng)D干，切成小段留著待會兒用。 把雞蛋打到碗里，放適量的鹽，用筷子或者打蛋器使勁攪拌勻乎了，一直到蛋液冒泡泡，這樣炒出來的雞蛋就會更松軟。把切好的香椿段放進蛋液里，再攪拌攪拌，讓香椿和蛋液完全混到一塊兒。

熱鍋涼油，倒入適量食用油，待油溫?zé)疗叱蔁幔簿褪强吹接臀⑽⒚盁煏r，將混合好的香椿蛋液倒入鍋中。倒入蛋液后，先不要急于翻動，讓蛋液在鍋中靜置一會兒，待底部稍微凝固后，用鏟子輕輕從邊緣向中間推動，將雞蛋炒散。注意火候不要太大，以免雞蛋炒糊，保持中火即可 直到雞蛋完全熟透，表面呈現(xiàn)出金黃色，這時香椿炒雞蛋就大功告成了。將炒好的香椿雞蛋盛出裝盤，可以撒上少許蔥花作為點綴，增添色澤和香味。

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好啦，今天的香椿炒雞蛋做法，梅子就和大家分享到這里，你學(xué)會了嗎？我們明天見，拜拜！