[滑蛋蝦仁豆腐]清淡滑口作法簡易
![[滑蛋蝦仁豆腐]清淡滑口作法簡易](https://tokyo-kitchen.icook.network/uploads/recipe/cover/262191/79c3869beca9599c.jpg)
描述
這道家常菜一鍋到底，少油味鮮，清淡滑口，適合全家大小。家常的蝦仁豆腐運用巧思與熟悉的玉米醬結合，再融入雞湯與蝦仁的鮮味，絕對是吸引小朋友的好滋味。作法簡單、味道鮮美的滑蛋蝦仁豆腐，不妨試試。
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- 收錄在：【第88週】一週菜單
- 已參加：三低煮義 食譜募集
份量
4
人份
時間
20
分鐘
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豆腐切小塊，蛋清打散，薑切片，青蔥切成蔥花。
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鮮蝦去殼、腸泥，用少許鹽、酒、太白粉抓洗，清水洗淨備用。
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熱鍋熱油，放入蝦仁、薑片，蝦仁煎變色盛起。
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原鍋倒入雞高湯、玉米醬煮滾，太白粉調水後勾薄芡。
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放入鹽、胡椒粉、豆腐及蝦仁，以中小火煮3分鐘。
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淋上蛋清，用筷子快速拌開，撒上蔥花即可。
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SpaceMuffinn![[滑蛋蝦仁豆腐]清淡滑口作法簡易：Tsai-Ling Chen 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F458856%2Fb8d31ba7c29929cb.jpg&width=360)
Tsai-Ling Chen
