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原料
干香菇: 4 - 6个, 黑木耳(干): 1盎司, 瘦猪肉: 2盎司,切成薄条, 绍兴酒或水: ½茶匙, 酱油: ½茶匙, 玉米淀粉: ½茶匙, 白胡椒: ¼茶匙, 汤料: , 鸡汤: 5杯, 生抽: ¼杯, 白醋或中国香醋醋: ¼杯, 老抽(可选): ¼茶匙, 玉米淀粉: 3汤匙, 白胡椒: ½茶匙, 糖: ¼茶匙, 姜: 1茶匙磨碎的, 胡萝卜: 2盎司切丝, 竹笋: 4盎司切丝, 鸡蛋: 2个打散, 豆腐: 8盎司切条, 装饰: , 香菜: 适量, 葱: 适量, 香油: 适量
步骤
1豆腐切条
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2切条的样子
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3干蘑菇黑木耳在温水中浸泡20分钟或直到软化。
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4香菇跟木耳浸泡好后切丝放在一旁
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5切好丝放在一旁
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6猪肉切丝,
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7切好的猪肉,加入½茶匙绍兴酒或水,½茶匙酱油, ½茶匙玉米淀粉,¼茶匙白胡椒粉拌匀放置在一边
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8开始拌
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9拌好
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10取一个汤锅,加入鸡汤煮沸,
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11在等待鸡汤煮沸的同时,取一个碗加入¼杯生抽,¼杯白醋或中国香醋,¼茶匙老抽(可选),3 汤匙玉米淀粉,½茶匙白胡椒粉,¼茶匙糖,开始搅拌直到玉米淀粉和糖溶解。
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12拌匀
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13当鸡汤沸腾时,加入准备好的姜,蘑菇,胡萝卜,竹笋和猪肉。为了避免猪肉结块要迅速的搅拌一下。再次煮沸时,加入步骤12拌匀的调味,拌匀。 (确保在添加之前搅拌一下调味,避免玉米淀粉沉淀在碗的底部。)
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14准备好的菜丝
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15加入菜丝
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16再次煮沸
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17煮沸时倒入调料,在倒入调料前为了避免淀粉沉淀要先拌匀
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18倒入材料
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19拌匀等待再次煮沸
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20再次煮沸时倒入打散的鸡蛋,为了鸡蛋跟汤汁融合的更好计时5秒慢慢的倒入锅中,轻轻的呈之字形搅拌,
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21搅拌
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22立即加入豆腐,轻轻搅拌汤。尽可能温柔,不要打破豆腐。
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23轻轻搅拌
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24轻拌
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25再次煮沸
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26关火,盛出
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27加入香菜,葱跟香油就可以盛出开吃了。
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