薑蔥蠔油嫩蛋豆腐
This recipe is AI-generated. Adjust based on your actual situation.
Gently heat汤锅, add ginger slices and scallion segments to release aroma, then pour water and bring to a gentle simmer; slide in 雞蛋豆腐, season with soy sauce, rice wine, oyster sauce, a pinch of sugar and white pepper; finish with sesame oil drizzle.
Ingredients
- 雞蛋豆腐180 g (≈ ½ 盒)
- 薑1 片
- 醬油⅓ 湯匙
- 米酒⅓ 湯匙
- 水240 ml
- 蔥1 根
- 蠔油⅓ 湯匙
- 香油⅓ 茶匙
- 糖¼ 茶匙
- 白胡椒粉¼ 茶匙
Cookware
- 湯鍋
Steps
- 1將薑切片、蔥切段
- 2湯鍋小火加熱，加入薑片、蔥段炒香 20 秒
- 3加入水煮滾 1 分 30 秒，再轉小火煮 3 分鐘
- 4滑入雞蛋豆腐，加入醬油、米酒、蠔油、糖、白胡椒粉，小火煮 2 分鐘
- 5最後淋入香油拌勻即可
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