所需食材
- 豆腐100g
- 木耳
- 胡萝卜丝
- 鸡蛋1个
- 白醋2汤匙
- 白胡椒粉1茶匙
- 生抽1汤匙
- 淀粉水
- 香油
- 香菜
食材准备
- 豆腐、木耳、胡萝卜均切细丝
烹饪步骤
- 煮料：锅中加水或高汤煮开，放入豆腐丝、木耳丝、胡萝卜丝煮3分钟。
- 勾芡淋蛋：水淀粉勾芡至浓稠，缓缓淋入蛋液形成蛋花。
- 调味：加白醋、白胡椒粉、生抽、香油调味，撒香菜出锅。
小贴士
- 醋要最后放，香气更浓郁不易挥发
- 汤体浓稠是酸辣汤好喝的关键，勾芡要分次进行
Ingredients
- 100g tofu
- wood ear mushroom
- julienned carrot
- 1 egg
- 2 tbsp white vinegar
- 1 tsp white pepper
- 1 tbsp soy sauce
- cornstarch slurry
- sesame oil
- cilantro
Preparation
- Julienne tofu, wood ear mushroom and carrot
Steps
- Simmer: Bring water or stock to a boil, add the julienned ingredients, simmer 3 min.
- Thicken & egg: Stir in cornstarch slurry to thicken, then drizzle in beaten egg to form ribbons.
- Season: Add vinegar, white pepper, soy sauce and sesame oil, garnish with cilantro.
Tips
- Add vinegar last so its aroma stays vibrant
- A good thick broth, built up in stages, is the secret to a great hot & sour soup
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