雞蛋番茄菜湯 Tomato Egg Drop Vegetable Soup

By: TLS 授証教練Certified Trainer Kawae Cheung

食用份量: 1 人 Serves: 1 person

 

材料:

菜芯  1 少扎

雲耳   ½ 杯

竹笙   ½ 杯

南北杏 2 湯匙

雞蛋   1 隻

蕃茄(切塊)  2 個

黑胡椒  ½ 茶匙

黑芝麻油  少許

薑      數少片

海鹽   少許

*材料份量可因個人口味增加減少

 

做法:

  • 將雲耳,南北杏及薑加入冷水一同放入煱內煮大約15分鐘。
  • 放入竹笙,蕃茄,再煮5 分鐘
  • 最後放菜芯,打入雞蛋,加入鹽及黑胡椒,黑芝麻油煮15分2 分鐘。

 

 

Ingredients:

Choy Sum 1 bunch

Black Fungus ½ C

Bamboo Fungus ½ C

Sweet and bitter apricot kernels 2Tbsp

Egg 1

Tomato (Cut wedge) 2

Black pepper ½ tsp

A few drop black sesame oil

A few slices of ginger

Sea salt, dash

 

*Ingredient amount can be adjusted to suit personal preference.

 

 

Directions:

  • In a pot, put in black fungus, apricot kernels and ginger slices pour in cold water, and bring in boil for about 15 minutes.
  • Add in bamboo fungus, tomato and keep cooking for another 5 minutes.
  • Add in Choy Sum at last, beat in egg, salt, black pepper, black sesame oil. Cook for 2 minutes.