查看完整版本: 三鮮豆腐羹


Louissai 2013-1-25 09:58

三鮮豆腐羹


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<div class="y">2012-3-10 09:47 上傳</div>
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<strong><font color="#336600">所需的材料:<br />
</font></strong><font color="#ff660">豆腐  300克(可以隨自己的喜好選擇豆腐的種類)<br />
鮮蝦  100克(最好不用超市的速凍蝦仁,口感不如新鮮的蝦仁好)<br />
豌豆  20克(在市場上可以看到有新鮮的賣,用來做湯一定不錯)<br />
玉米粒 30克<br />
雞蛋  1個<br />
高湯  適量(沒有高湯就用清水)<br />
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</font><font color="#33660"><strong>調味料:<br />
</strong></font><font color="#99330">鹽    2茶匙<br />
料酒   1茶匙<br />
白胡椒粉 少許<br />
太白粉  適量<br />
香油   適量<br />
香菜   1-2根</font><br />
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<div class="y">2012-3-10 09:47 上傳</div>
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<font color="#99330"><font color="#33660"><strong>做法:</strong></font><br />
<font color="#4f677">1.豆腐洗淨,切成小丁,切豆腐的時候可以從後往前切,切的同時可以用手壓住,這樣豆腐就不會總粘在刀上了。<br />
2.大蝦只取蝦仁,並用小刀在蝦背上劃開,取出蝦線,這樣處理後做好的蝦會更像蝦球~<br />
3.雞蛋打散成蛋液。<br />
4.現在就可以煮湯了,一滴油也用不到,把高湯或清水放到鍋中煮沸,然後加入豆腐、蝦仁煮熟,放入豌豆粒、玉米粒繼續煮,調入鹽,醬油(生抽),料酒,白胡椒粉攪拌均勻,淋入太白粉勾薄芡,再沿著鍋邊倒入打散的蛋液,有蛋花後淋入香油,撒上香菜末就可以了,非常簡單,非常好喝,下班回家就可以馬上喝到可口的暖湯。<br />
加入太白粉的量可以隨意調整,喜歡吃粘稠些就多加些。<br />
倒入蛋液的時候要沿著鍋邊倒,等蛋液凝固後再攪拌,這樣做出的蛋花會漂亮~<br />
還做了一份蔬菜玉米餅伴著湯一起吃~</font></font><br />
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查看完整版本: 三鮮豆腐羹