薑香麻油滑蛋豆腐

Name: 薑香麻油滑蛋豆腐
Cook time: 6 min
Total time: 6 min
Ingredients: 雞蛋 60 g (≈ 1 顆); 豆腐 140 g (≈ ½ 塊); 香油 1¼ 茶匙; 米酒 ⅔ 湯匙; 鹽 ⅓ 茶匙; 薑 1 片; 蔥 1 根; 水 4⅔ 湯匙; 橄欖油 ⅔ 湯匙

食譜由 AI 生成，請依實際情況調整使用。

Heat olive oil in pan, sauté ginger and scallion to release aroma, then pour beaten eggs mixed with tofu, rice wine and salt. Stir gently while adding sesame oil at the end for nutty finish, using water to adjust moisture.