清湯金針蛋花麵
This recipe is AI-generated. Adjust based on your actual situation.
Bring water to gentle boil in 湯鍋, season lightly with 鹽, add 金針菇 first for quick tenderizing, follow with 麵 to cook evenly, swirl in beaten 雞蛋 at the end so it forms delicate egg flowers.
Ingredients
- 水360 ml
- 鹽⅓ 茶匙
- 金針菇100 g (≈ ½ 包)
- 麵70 g (≈ 1 份)
- 雞蛋50 g (≈ 1 顆)
Cookware
- 湯鍋
Steps
- 1將金針菇切段、雞蛋打散備用
- 2湯鍋中放入水 2 分鐘，加入鹽調味
- 3加入金針菇煮至軟化 1 分 30 秒
- 4加入麵煮至熟透 2 分 30 秒
- 5將打散的雞蛋緩慢淋入鍋中，輕輕攪動形成蛋花 30 秒
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