白胡椒金針蛋花湯
This recipe is AI-generated. Adjust based on your actual situation.
Bring water to gentle simmer in soup pot, season with salt, sugar and white pepper to create silky aromatic base; add enoki to cook until just tender; stream beaten egg slowly into swirling broth so ribbons form; finish with extra white pepper for aroma lift.
Ingredients
- 金針菇120 g (≈ ½ 包)
- 雞蛋60 g (≈ 1 顆)
- 水360 ml
- 鹽⅓ 茶匙
- 白胡椒粉¼ 茶匙
- 糖¼ 茶匙
Cookware
- 湯鍋
Steps
- 1將金針菇洗淨，雞蛋打入碗中打散
- 2湯鍋內放入水 3 分鐘，加入鹽、糖、白胡椒粉調味
- 3水滾後放入金針菇煮至剛軟 1 分鐘
- 4將打散的雞蛋緩慢淋入鍋中，輕輕攪動使蛋花成絲狀
- 5關火後再撒上白胡椒粉即可
Turn your ingredients into meal ideas
Free download — cook with what you already have
