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鸡蛋汤也称蛋花汤,是中餐馆最受欢迎的食物之一。很多人一直想尝试做这道菜,但担心成品能不能呈现完美的絮状,能不能如想象中美味。只要花点时间稍加练习,一定可以做出完美的蛋花汤。本文介绍的蛋花汤制作方法只需很短的准备时间,煮的过程也不会超过十分钟,相信你一定会喜欢。
准备时间: 5 分钟
烹煮时间: 10 分钟
供3-4人享用
素材
- 950ml素汤、鸡汤或高汤
- 2个鸡蛋(打散)
- 1-2根葱(切碎,选择性添加)
- ¼茶勺白胡椒(选择性添加)
- 适量盐或低盐酱油(选择性添加)
- 2-3茶勺芝麻油(选择性添加)
步骤
小提示
- 即使在快速搅动过程中,也要保持动作很轻,以免产生很多泡沫。
- 如果你想要把汤做得像餐厅里的那么浓稠,将2-3大汤勺玉米淀粉与半杯水混合, 出锅前加到汤里。
- 如果你偏爱温和口感或甜味,可以用等量的白糖代替白胡椒粉。
- 在汤中加入适量冷冻豌豆,以增添色泽和风味。添加盐和白胡椒后即可加入豌豆。多煮两三分钟再进行下一步。胡萝卜也可加入到蛋花汤中,但是需要先煮熟再放入。
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你需要准备
- 炒锅或深的平底锅
- 叉子或筷子(搅拌鸡蛋用)
- 一个小碗(装打好的鸡蛋用)
参考
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