汤｜白菇豆腐丝瓜汤White Mushroom Tofu and Loofah Soup

作者： 喜迷李

清爽降火又营养减脂 食材简单没有太多料 上手快味儿是鲜香口 主打的是一个对味儿 White Mushroom Tofu and Loofah Soup is a delicious and nutritious Chinese soup. It combines tender white mushrooms, silky tofu, and crunchy loofah in a savory broth. It's a healthy and comforting dish that is packed with flavors and textures. Refreshing, cooling, nutritious, and slimming.Simple ingredients without much fuss.Easy to cook, with a delicious and fragrant taste. The highlight is finding the perfect flavor.

用料

• 白菇
• 豆腐
• 丝瓜
• 鸡蛋
• 盐
• 生抽
• 蚝油
• 胡椒粉

汤｜白菇豆腐丝瓜汤White Mushroom Tofu and Loofah Soup的做法步骤

步骤 1

备食材：白菇切段、豆腐切小块、丝瓜去皮滚刀切块、鸡蛋1-2个都可。 Ingredients: sliced white mushrooms, diced tofu, peeled and diced bottle gourd, 1-2 eggs.

步骤 2

先煎蛋捣碎盛出备用。 Fry the eggs, then smash and set aside.

步骤 3

另起锅，放入少许油，先放入白菇炒出水分后再加入豆腐、丝瓜、煎蛋炒均匀，接着倒入适量开水，放入盐、生抽、蚝油和胡椒粉，最后煮5-10分钟左右即可享用。 Start a new pot, add a little oil, first stir-fry the white mushrooms until they release their moisture, then add tofu, luffa, and scrambled eggs and stir-fry evenly. Next, pour in a suitable amount of water, add salt, soy sauce, oyster sauce, and pepper, and finally cook for about 5-10 minutes before serving.

菜谱创建时间：2023-06-11 12:23:05