湯水
由 CookWhatHK0 次收藏
蕃茄豆腐蛋花湯以蕃茄、豆腐煮成清甜湯底，拉出滑嫩蛋花，落鹽調味，暖胃清爽。
蕃茄洗淨後切塊，豆腐切塊備用。
Wash the tomatoes and cut into chunks; cut the tofu into pieces and set aside.
雞蛋打發備用。
Beat the eggs and set aside.
鍋中加入清水煮滾，放入蕃茄煲至軟身，再放入豆腐煮至滾起，加入鹽調味，最後倒入蛋液，輕輕攪拌形成蛋花，即可熄火。
Bring water to a boil in the pot, add the tomatoes and simmer until soft, then add the tofu and cook until it returns to a boil. Season with salt, finally pour in the beaten egg, stir gently to form egg flowers, then turn off the heat.
