鮮甜蛤蠣嫩豆腐湯
This recipe is AI-generated. Adjust based on your actual situation.
使用湯鍋加水煮開蛤蠣釋放鮮汁成清湯基底，調入鹽糖平衡鹹甜風味，最後加入嫩豆腐短煮保持嫩滑口感，營造家常養生湯品。
Ingredients
- 嫩豆腐120 g (≈ ½ 盒)
- 蛤蠣7 顆
- 水600 ml
- 鹽¼ 茶匙
- 糖¼ 茶匙
Cookware
- 湯鍋
Steps
- 1湯鍋加入水大火煮開 2 分鐘
- 2加入蛤蠣大火煮 3 分鐘至蛤蠣開口釋放鮮汁
- 3加入鹽、糖調味攪拌均勻
- 4加入嫩豆腐中火短煮 1 分鐘至嫩豆腐浮起斷生
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