鰹魚豆腐烏龍湯麵
This recipe is AI-generated. Adjust based on your actual situation.
Start with 湯鍋 heating 水, dissolve 味增 and 鰹魚粉 to create savory broth; adjust with 醬油 and 糖 for balance; add 豆腐 gently, then 鴻禧菇; finally 烏龍麵 and finish with 蔥 for aroma.
Ingredients
- 豆腐120 g (≈ ½ 塊)
- 鴻禧菇60 g (≈ 1 包)
- 烏龍麵70 g (≈ ½ 包)
- 味增1⅓ 湯匙
- 蔥1 根
- 水360 ml
- 醬油⅓ 湯匙
- 糖¾ 茶匙
- 鰹魚粉¼ 茶匙
Cookware
- 湯鍋
Steps
- 1將豆腐切塊、蔥切蔥花、鴻禧菇切段、烏龍麵切段
- 2湯鍋中加入水 5 分鐘，加入味增、鰹魚粉、醬油、糖攪拌至溶化
- 3加入豆腐塊煮 2 分鐘至入味
- 4加入鴻禧菇煮 1 分鐘至熟
- 5加入烏龍麵煮 1 分 30 秒至熟
- 6加入蔥花拌勻關火
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