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【三餸一湯】豆腐鴛鴦蛋花湯

蘋果日報 2020/06/22 07:00

食譜雞蛋豬肉豆類湯水15分鐘以下

材料:
板豆腐 2件
鹹蛋 2隻
雞蛋 1隻
豬肉碎 約$10

調味料:
鹽 少許
胡椒粉 少許

醃料:
胡椒粉 少許
鹽 少許
油 少許

做法:
1.下鹽、胡椒粉和油於豬肉碎中,醃15分鐘。
2.鹹蛋取黃,切碎;鹹蛋白拌勻。
3.雞蛋拌勻。豆腐切件。
4.煲滾水,下豆腐,用中火煲5分鐘。再下肉碎及鹹蛋黃,煲5分鐘,加入調味料。
5.下鹹蛋白、雞蛋拌勻,即可。

Bean Curd and Double Egg Drop Soup
Ingredients:
Hard bean curd 2 pcs
Salted egg 2 pcs
Egg 1 pc
Minced pork Around $10

Seasoning:
Salt Little
Pepper Little

Marinade:
Pepper Little
Salt Little
Oil Little

Steps:
1.Add salt, pepper and oil to minced pork. Marinate for 15 minutes.
2.Dice salted egg yolk. Stir salted egg white.
3.Stir egg. Cut the hard bean curd to pieces.
4.Put the hard bean curd into boiling water. Cook in medium heat for 5 minutes. Add minced pork and salted egg yolk. Turn to high heat and cook for 5 minutes. Add salt and pepper.
5.Add salted egg white, egg . Mix well.
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免治豬肉用醃料拌勻醃味。
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鹹蛋隔開蛋黃及蛋白,分別切碎和拌勻。
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板豆腐切厚塊。
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煲滾水,先下豆腐煮滾,再加入豬肉碎及鹹蛋黃。
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倒入雞蛋及鹹蛋白,拌勻後熄火。