用料

番茄（去皮切塊）

2～3個(gè)

嫩豆腐（切塊）

1盒

雞蛋（打散）

3個(gè)

金針菇（去根）

1把

香菇（切片）

6朵

隨菜量添加

生抽

2勺

胡椒粉

0.5～1勺

香菜葉

1把

麻油

1勺

開水

1大碗

水淀粉

2大勺

番茄豆腐雞蛋湯的做法

1. 起鍋油熱，放番茄（去皮切塊）

1. 加點(diǎn)鹽，翻炒出番茄的汁水

1. 番茄炒出汁水后，加入開水

1. 放入香菇片、金針菇和切好的豆腐塊

1. 調(diào)味加生抽和胡椒粉，煮幾分鐘入味

1. 淋入水淀粉攪均勻

1. 然后淋入蛋液，煮沸

1. 再撒些香菜，淋上麻油（香油）出鍋！
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1. 營(yíng)養(yǎng)豐富.味道鮮美

小貼士

菜譜中的調(diào)味用量?jī)H供參考，要根據(jù)自家實(shí)際菜量適當(dāng)增減