香油豆腐蛋湯

Name: 香油豆腐蛋湯
Cook time: 10 min
Total time: 10 min
Ingredients: 豆腐 190 g (≈ ½ 塊); 雞蛋 60 g (≈ 1 顆); 櫛瓜 140 g (≈ ½ 條); 醬油 1⅓ 湯匙; 香油 1¼ 茶匙; 米酒 ⅔ 湯匙; 鹽 ⅓ 茶匙; 糖 1¼ 茶匙; 白胡椒粉 ¼ 茶匙; 蔥 1 根; 蒜 1 瓣; 水 480 ml; 薑 1 片

This recipe is AI-generated. Adjust based on your actual situation.

Simmer aromatics in water with soy and a touch of sugar to create a clear, warming broth; add sliced zucchini first for crisp-tender bite, then tofu cubes to absorb flavor; swirl in beaten egg at the end for silky ribbons; finish with sesame oil and scallions for aroma.

Difficulty

Cooking Time

10 min

Ingredients

豆腐190 g (≈ ½ 塊)
雞蛋60 g (≈ 1 顆)
櫛瓜140 g (≈ ½ 條)
醬油1⅓ 湯匙
香油1¼ 茶匙
米酒⅔ 湯匙
鹽⅓ 茶匙
糖1¼ 茶匙
白胡椒粉¼ 茶匙
蔥1 根
蒜1 瓣
水480 ml
薑1 片

Cookware

湯鍋

Steps

1將薑切片、蒜拍碎、蔥切蔥花、櫛瓜切片、豆腐切塊
2在湯鍋中加入水、薑、蒜、醬油、糖、鹽、白胡椒粉，用中火煮沸 5 分鐘
3加入櫛瓜片煮 1 分 30 秒至接近軟熟
4加入豆腐塊繼續煮 1 分鐘入味
5將雞蛋打散，淋入鍋中輕輕攪拌 20 秒成蛋花
6熄火後淋入香油，撒上蔥花即可

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