鮮甜豆腐雞蛋湯
This recipe is AI-generated. Adjust based on your actual situation.
在湯鍋中以橄欖油微熱水煮開後加入豆腐中火慢燉釋放鮮甜，接近完成時打散雞蛋淋入凝固成花，灑入蒜粉蔥粉鹽調味，豆腐需長時間吸收湯汁雞蛋短暫定型確保嫩滑。
Ingredients
- 豆腐240 g (≈ 1 塊)
- 雞蛋60 g (≈ 1 顆)
- 水720 ml
- olive oil⅔ 湯匙
- garlic powder⅓ 茶匙
- onion powder⅓ 茶匙
- salt¾ 茶匙
Cookware
- 湯鍋
Steps
- 1將豆腐切成2公分大小方塊
- 2湯鍋中火熱olive oil 30 秒，加入水煮滾 3 分鐘
- 3加入豆腐中火慢燉 4 分鐘
- 4將雞蛋打散淋入湯中輕攪成花凝固 20 秒
- 5灑入garlic powder、onion powder、salt調味拌勻起鍋
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