湯水
由 CookWhatHK0 次收藏
港式酸辣湯（蔬食）以木耳、金針菇、筍絲及豆腐煮成，加入湯包、蛋花及烏醋，酸辣開胃。
三碗水水滾後，加入筍絲、木耳絲、金針菇下去煮。
Bring 750ml of water to a boil, then add the bamboo shoot strips, black wood ear fungus and enoki mushrooms.
湯滾後，按照康寶港式酸辣湯包裝說明先掏出一小碗熱水，然後將湯包倒入並攪拌均勻，最後倒回鍋中，然後再次攪拌均勻。
Once the soup is boiling, following the packet instructions, ladle out a small bowl of hot soup, dissolve the soup mix sachet in it, then pour back into the pot and stir to combine.
然後將豆腐切絲，加入鍋中，最後打入雞蛋。
Cut the tofu into strips and add to the pot. Finally, drizzle in the beaten eggs while stirring to create egg ribbons.
最後加入一點烏醋增加酸味。
Add a splash of black vinegar at the end to enhance the sourness.
