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鸭蛋怎么做汤没有腥味
更新时间: 2021-05-09 14:48:24  

用料:咸鸭蛋(熟)1个,青菜150克,色拉油15克,精盐、味精、酱油、生姜各适量。

1、鸭蛋剥皮,取蛋清切成丁,用凉水浸泡。蛋黄碾碎。

2、青菜洗好,生姜切片备用。

3、起油锅烧热,下姜片炒出香味,加入冷水、青菜、蛋清丁,煮开后放入蛋黄丁,调入精盐、味精、酱油搅匀即成。

关键词: 鸭蛋 怎么 没有 腥味

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