雞蛋柿子湯是一道簡單的家常菜，主料是雞蛋、柿子。
基本介紹
- 中文名：雞蛋柿子湯
- 主要原料：雞蛋一個，柿子
- 是否含防腐劑：否
- 適宜人群：老少皆宜
中文介紹,英文解說,
中文介紹
菜系及功效：家常菜譜 美味粥湯 私家菜
工藝：煮
雞蛋柿子湯的製作材料：
主料：雞蛋一個,柿子一個（50）克,水發木耳50克
調料：香菜10克,精鹽2克,味素1克,蔥,姜各3克,香油少許。雞蛋柿子湯的特色：清香、味鮮，富含鐵等礦物質。
製作方法：
（1）把柿子洗淨，去掉蒂，一切兩瓣，再頂刀切一分厚的片。
（2）把雞蛋磕入碗內，用筷子攪拌均勻。
（3）將木耳切成小片，香菜切成末，蔥姜切成絲。
（4）勺內添清湯，放入柿子，木耳和精鹽燒開，撇出浮沫，淋入雞蛋汁，撒入味素少許，即可出勺。
（5）食用時撒上蔥絲、薑絲，淋上少許香油即可。
英文解說
Cuisine and efficacy: homemade soup recipes tasty private cooking porridge
Technology: cooking
Persimmon soup egg production materials:
Ingredients: egg, persimmon 1 (50) grams, 50 grams of water, fat fungus
Spices: coriander 10 grams, 2 grams of salt, monosodium glutamate 1 gram, onion, ginger and 3 grams, a little sesame oil. Persimmon soup egg characteristics: fragrance, deliciousness, rich in iron and other minerals.
Production Method:
(1) Wash the persimmons, remove the stem, all 2, Zaiding knife one point thick film.
(2) knock eggs into the bowl, stir with chopsticks.
(3) the fungus into small pieces, parsley cut into the end of Congjiang slice.
(4) Shaonei add broth, add persimmons, fungus, and salt to boil, to write a floating foam, Linru eggs, juice, cast into a little MSG can a spoon.
(5) To serve sprinkle with green onion, ginger, topped with a little sesame oil can.
