薑蔥白胡椒豬肉蛋刀削麵
食譜由 AI 生成，請依實際情況調整使用。
Start the pot with cold water, ginger slices and scallion segments to build a fragrant clear base; bring to a gentle simmer so ginger and scallion release their aroma without clouding the broth. When the stock tastes subtly ginger-scallion, season sparingly with soy and white pepper to achieve the desired light saltiness and peppery warmth. Slide in knife-cut noodles; their thickness dictates a medium boil until just tender. Add canned pork chunks in the final minutes to warm through without breaking apart. Crack egg into the gently swirling soup so it sets into silky ribbons, finishing the bowl with lingering scallion fragrance.
食材
- 水480 ml
- 薑1 片
- 蔥1 根
- 醬油⅔ 湯匙
- 白胡椒粉¼ 茶匙
- 刀削麵120 g (≈ 1 份)
- 豬肉罐頭60 g (≈ 1 罐)
- 雞蛋60 g (≈ 1 顆)
廚具
- 湯鍋
製作步驟
- 1將薑切片、蔥切段
- 2湯鍋中放入水、薑片、蔥段，小火煨煮 10 分鐘至出香
- 3加入醬油、白胡椒粉調味
- 4放入刀削麵，中火煮至熟 4 分鐘
- 5加入豬肉罐頭煮熱 1 分鐘
- 6打入雞蛋，輕輕攪動使蛋呈絲狀凝固 30 秒
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