打工人每天忙得晕头转向,回到家就想快速吃到美味热乎的饭菜。今天就给大家分享一道超简单的番茄疙瘩汤,10分钟搞定,酸味十足好开胃,喝完浑身舒坦!
所需食材:
番茄:2个。
面粉:100克。
鸡蛋:1个。
小葱:2根。
盐:1小勺。
生抽:1小勺。
食用油:适量。
香油:几滴。
制作步骤:
1.我们把番茄洗净,顶部切十字花刀,放碗里,倒开水泡5分钟,轻松去皮后,切成小丁;小葱切成葱花,葱白葱绿分开。接着处理面粉,慢慢加水,同时用筷子搅拌,直到面粉变成大小均匀的小疙瘩,这个过程水要一点一点加,才能搅出好疙瘩。
2.锅里倒适量油,油热下葱白爆香,再放入番茄丁,开中火翻炒。边炒边用锅铲压碎番茄,炒出浓稠的番茄汁,加1小勺盐、1小勺生抽调味,炒出香味。
3.番茄炒好后,加500毫升清水,大火烧开。水开后,把面疙瘩一点点撒进锅里,边撒边搅拌,防止粘连。撒完盖上锅盖,煮3分钟,让面疙瘩熟透。
4.鸡蛋打散,慢慢转圈倒入锅中,等蛋液凝固成蛋花,再轻轻搅拌均匀。关火,滴几滴香油,撒上葱绿,香喷喷的番茄疙瘩汤就完成啦!
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这道番茄疙瘩汤,番茄的酸甜、面疙瘩的软糯、蛋花的嫩滑完美融合,每一口都超满足。关键是做法超简单,食材常见,10分钟就能出锅。无论是工作日晚餐,还是周末早餐,来上一碗,开胃又暖心。
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