豌豆尖鸡蛋汤

2024-08-07 21:00:25 480

豌豆尖鸡蛋汤
重庆的天空依旧阴霾,但是只要心中有阳光,生活永远是美好的,是吗?
安安静静地在家里发呆,看看动漫,看看美剧,做做美食,玩玩游戏。
很好了。
====一转身便是一辈子的分割线====
很清香的豌豆尖,和炒过的鸡蛋一起做汤,简单快捷,味道还好。
感觉放香油不如放猪油香,下次还是放猪油吧。

Details of ingredients

  • 豌豆尖一把
  • 鸡蛋一枚

Technique

  • 难度简单
  • 工艺
  • 口味清淡
  • 时间二十分钟

Steps to make 豌豆尖鸡蛋汤

  • 1.豌豆尖掐去老硬的部分,洗净沥干水备用。
  • 2.鸡蛋一枚,调入半调羹水、数滴醋和三分之一调羹料酒,充分打散备用,小葱洗净切葱花备用。(蛋液中加入水和醋能够让鸡蛋更加鲜嫩,加入料酒可以去除蛋腥,但不可多加。)
  • 3.热锅冷油,油热后中火沿着油的边缘倒入蛋液,用筷子翻炒搅散。(炒蛋油要稍微多一点,而且蛋液一定要油热后倒入,否则鸡蛋不香。用筷子可以很好地搅散成小块。)
  • 4.倒入适量的水煮开。
  • 5.下入豌豆尖,5-10秒后关火,入葱花、适量盐和香油起锅。(个人感觉放香油不如放猪油香,下次放猪油更好喝。)
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