做法
- 在大碗中打散鸡蛋。加入葱、莳萝、香菜、辣椒、蒜、红葱头、鱼露、padaek、白胡椒、盐和米粉。搅匀。
- 在火上烤软香蕉叶。
- 蕉叶平铺。中央舀入四分之一蛋液。
- 把叶子折叠成包:对折两侧,再叠另两侧,用棉绳系紧。
- 做完4包。在大火沸水蒸笼中蒸15分钟——蛋会凝成柔软如蛋羹的质地。
- 趁热在叶包中上桌;每位食客自己拆开。配糯米饭享用。
Common questions
Can 蕉叶蒸蛋 be made ahead?
蕉叶蒸蛋 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 20 minutes.
Is 蕉叶蒸蛋 spicy?
蕉叶蒸蛋 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蕉叶蒸蛋 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蕉叶蒸蛋 to make at home?
蕉叶蒸蛋 is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can 蕉叶蒸蛋 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蕉叶蒸蛋是老挝的家常蕉叶蒸蛋——朴素的食材组合,在每个老挝乡村家庭和Boun节庆寺庙供奉中常见。莳萝是老挝标志;少了它就读作普通亚洲蒸蛋。Padaek添加深邃的发酵鲜味,老挝厨师视为关键。这道菜也可素食化(去掉padaek、加更多酱油)。现代万象餐厅作为高级老挝餐的配菜上桌。
