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番茄豆腐湯

5m
Serves 1
youtube.com

番茄豆腐湯

youtube.com
5m
Serves 1

Directions

  1. 1首先番茄底部劃十字。
  2. 2熱開水浸泡番茄1分鐘。
  3. 3然後去皮切成小塊。
  4. 4冷鍋冷油。
  5. 5加入番茄，加點鹽。
  6. 6和番茄糊，炒出濃郁的番茄香。
  7. 7加入巴薩米克醋，這是湯底的靈魂。
  8. 8接著加水。
  9. 9放入切好的豆腐。
  10. 10小心輕輕推動。
  11. 11滾煮5分鐘，讓豆腐慢慢吸飽湯汁。
  12. 12慢慢畫圈倒入打散的蛋液。
  13. 13輕輕攪拌，做出漂亮的蛋花。
  14. 14最後加點鹽巴和胡椒調味。
  15. 15撒上蔥花更香濃。

Ingredients

  • 2 顆 番茄
  • 適量 番茄糊
  • 1 盒 豆腐
  • 2 顆 雞蛋
  • 適量 蔥花
  • 適量 香菜
  • 適量 特級冷壓初榨橄欖油
  • 2 茶匙 巴薩米克醋
  • 少許 鹽巴
  • 少許 胡椒

Equipment

鍋刀砧板湯勺碗筷子攪拌器

Tips

  • 冷鍋冷油最健康。
  • 巴薩米克醋是湯底的靈魂。
  • 滾煮豆腐5分鐘讓其吸飽湯汁。
  • 慢慢畫圈倒入蛋液，輕輕攪拌做出漂亮的蛋花。

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