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