Published: 07 May 2026 › Updated: 07 May 2026
米豆腐蛋花汤
昨晚在超市看到米豆腐在打折，索性就买了几块，在小红书上面搜了相关菜谱。
今天早上起来就开始准备米豆腐蛋花汤了。先把米豆腐切好备用，烧一锅水，水开下锅开始焯水。大概过水一分钟左右捞出。
然后重新烧一锅水，放入盐，鸡精生抽调个底味，再放入焯过水的米豆腐。最后倒入鸡蛋液和葱花。
大功告成，起锅滴入几滴香油。
但是一入口就觉得不好吃，明明已经焯过水了，碱的苦味还是很重，不知道什么原因！
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