用料
番茄（去皮切块）
2～3个
嫩豆腐（切块）
1盒
鸡蛋（打散）
3个
金针菇（去根）
1把
香菇（切片）
6朵
随菜量添加
生抽
2勺
胡椒粉
0.5～1勺
香菜叶
1把
麻油
1勺
开水
1大碗
水淀粉
2大勺
番茄豆腐鸡蛋汤的做法
- 起锅油热，放番茄（去皮切块）
- 加点盐，翻炒出番茄的汁水
- 番茄炒出汁水后，加入开水
- 放入香菇片、金针菇和切好的豆腐块
- 调味加生抽和胡椒粉，煮几分钟入味
- 淋入水淀粉搅均匀
- 然后淋入蛋液，煮沸
- 再撒些香菜，淋上麻油（香油）出锅！
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- 营养丰富.味道鲜美
小贴士
菜谱中的调味用量仅供参考，要根据自家实际菜量适当增减
