酱辣椒炒蛋

做法

1. 1鸡蛋打入碗中，加黄酒、白胡椒粉和生抽，用力搅打 30 秒至完全均匀、表面浮起一层细泡。

   🔍 看状态 搅打 30 秒 · 30 seconds of beating

   状态：淡黄色蛋液无白色蛋清丝，表面覆满细泡Pale yellow liquid with no streaks of white, surface covered in fine bubbles

   判断标准：提起筷子蛋液呈细流连续落下Lift the whisk and the egg runs off in a thin continuous ribbon

   黄酒和白胡椒现在放而不是最后放——去腥又不会把蛋炒咸。

2. 2把剁碎的酱辣椒和葱白拌入蛋液。

   🔍 看状态

   状态：暗红绿椒粒均匀悬浮在黄色蛋液中Dark green-red chili flecks suspended evenly through the yellow egg

   判断标准：碗底没有沉底的辣椒团No clumps of chili sinking to the bottom of the bowl

3. 3锅烧至中大火，滴一滴水进去会打滑消失，倒入 1 汤匙油晃匀润锅。

   🔍 看状态 中大火 预热约 90 秒 · about 90 seconds of preheating

   状态：油面泛起流动波纹，开始出现极淡的青烟Oil shimmers and moves in loose waves; the first faint wisp of smoke appears

   判断标准：木筷插入油中立刻冒出一圈小泡A wooden chopstick dipped in the oil is immediately ringed with small bubbles

4. 4下蒜末和余下辣椒炒 10 秒出香，然后把蛋液一次性倒入。

   🔍 看状态 中大火 10 秒 · 10 seconds

   状态：蒜末边缘转浅金，闻到坚果香而非焦味Garlic turns pale gold at the edges and the kitchen smells nutty, not burnt

   判断标准：蛋液入锅是一声连续的响，而不是零星噼啪The egg hitting the pan makes one loud continuous sizzle rather than a sputter

5. 5静置 8 秒不动，用锅铲把凝固的边缘往中间推，倾斜锅让流动蛋液补进空隙，重复 3–4 次。

   🔍 看状态 中大火 共约 45 秒 · about 45 seconds total

   状态：大而软的蛋花表面油亮，底部浅金不焦Big soft curds with glossy wet surfaces; the bottom is light gold, never brown

   判断标准：倾斜锅时几乎没有流动蛋液Almost no liquid egg runs when you tilt the pan

   看起来还差一次推铲时就停火——余温会在盘里把蛋花焖熟。

6. 6撒上葱绿，最后翻拌一次，立刻出锅装盘。

   🔍 看状态

   状态：蛋花成形但会轻轻颤动，翠绿葱花衬金黄蛋块Curds hold their shape but jiggle; bright green scallion against gold egg

   判断标准：中心已凝固但仍湿润发亮The centre is set yet still looks moist and shiny