【三餸一湯】蘆筍冬菇豆腐羹

蘋果日報 2020/06/25 07:00

食譜雞蛋蔬菜豆類煮15分鐘以下
    材料：
    蘆筍 3條
    鮮冬菇 2隻
    番茄 1個
    嫩豆腐 100克
    蛋 1隻
    清湯 1公升
    鹽 少許
    糖 少許
    粟粉芡水 少許
    做法：
    1.冬菇、番茄和豆腐切粒。蘆筍切去粗硬底部，切粒。蛋白和蛋黃分開，打勻。
    2.水滾加鹽糖，把豆腐汆水。再煲水加鹽糖，蘆筍汆水。
    3.清湯煮滾，加入番茄、冬菇和豆腐，蓋上大火煮2分鐘。開蓋加入蘆筍，下鹽糖調味，加入粟粉芡水收稠。倒入蛋白推開白蛋花，再倒入蛋黃推黃蛋花即成。


    Asparagus, shiitake mushroom and tofu soup
    Ingredients:
    Asparagus 3 pcs
    Fresh shiitake mushroom 2 pcs
    Tomato 1 pc
    Soft tofu 100g
    Egg 1 pc
    Chicken broth 1L
    Salt Little
    Sugar Little
    Cornstarch water Little
    Steps:
    1.Dice shiitake mushroom, tomato and tofu. Cut tough base of asparagus and dice it. Separate egg yolk and egg white, whisk it well.
    2.Season boiling water with salt and sugar. Blanch tofu. Boil water again and put in salt and sugar, then blanch asparagus.
    3.Boil chicken broth, put in tomato, shiitake mushroom and tofu. Cover the lid and boil for 2 minutes. Open the lid then put in asparagus. Season with salt and sugar. Thicken the soup with cornstarch water. Put in egg white and stir well. Then put in egg yolk and stir well.
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    新鮮冬菇切粒。
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    番茄切片再切粒。
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    雞蛋分開蛋白和蛋黃。
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    豆腐放入鍋汆水。
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    蘆筍粒加入湯，下鹽和糖調味。
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    最後分別倒入蛋白及蛋黃，弄成蛋花湯。
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