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

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

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作者: 喜迷李
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.

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

步骤 1
纯奶手撕吐司的做法 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
纯奶手撕吐司的做法 步骤1

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

步骤 3
纯奶手撕吐司的做法 步骤1

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
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