素酸辣湯

Ginger Hot and Sour Soup

做法超簡單，酸、辣、鮮、香，一口就淪陷！

Super easy to make, hot, sour, fresh, and savory, one bite will make you fall in love!

【 🛒 食材準備 】

🍅 西🍅紅柿 1個

🪵 黑🪵木耳 30克

🍄 香🍄菇 3朵

🥕 胡🥕蘿蔔 50克

🍄 金🍄針菇 50克

🫘 嫩🫘豆腐 半塊

🥚 雞🥚蛋 1個

🫚 薑🫚碎 10克

🥬 香🥬菜 5克

🌾 水🌾澱粉 30毫升

生抽 2勺

香醋 2勺

素蠔油 1勺

鹽 適量

白胡椒粉 適量

香油 幾滴

【 🛒 Ingredients 】

Tomato 1pc

Black wood ear mushrooms 30g

Shiitake mushrooms 3pcs

Carrot 50g

Enoki mushrooms 50g

Soft tofu 0.5pc

Egg 1pc

Minced ginger 10g

Cilantro 5g

Starch slurry 30ml

Light soy sauce 2tbsp

Chinkiang vinegar 2tbsp

Vegetarian oyster sauce 1tbsp (Shiitake flavor)

Salt to taste

White pepper powder to taste

Sesame oil a few drops

🍳 做法步驟 / Directions

1️⃣ 食材洗淨，全部切絲，豆腐切塊。

Wash all ingredients clean, shred them, and dice the tofu.

2️⃣ 熱油下薑碎爆香，下番茄丁炒出汁。

Heat oil to sauté minced ginger, add diced tomatoes and stir-fry until juicy.

3️⃣ 加水，下香菇、木耳、胡蘿蔔煮開。

Add enough water, then add shiitake, wood ear, and carrots to boil.

4️⃣ 下金針菇、豆腐，倒入調味汁煮沸。

Add enoki mushrooms and tofu, pour in the seasoning sauce and bring to a boil.

5️⃣ 轉小火淋入水澱粉，攪拌至濃稠。

Turn to low heat, pour in starch slurry, and stir until the soup thickens.

6️⃣ 關火淋入蛋液，撒白胡椒、香菜、香油。

Turn off the heat, swirl in the beaten egg, then top with white pepper, cilantro, and sesame oil.

💡 零失敗小秘訣 / Tips

利用薑碎爆香能去除菇類草腥味，與白胡椒的辣味呼應，讓湯底更有層次。

Using minced ginger to sauté removes the earthy mushroom taste and pairs perfectly with white pepper for a layered broth.

酸辣開胃：白胡椒粉出鍋前撒入能保留完整辛辣香氣；醋在煮湯時放一半，出鍋前淋剩下一半激發醋香。

Hot and sour appetiser: Add white pepper before serving to keep its aroma; use half the vinegar while boiling and the rest at the end to release the aroma.

蛋花漂亮：勾芡後一定要先關火，再以畫圓方式淋入蛋液，燙出來的蛋花才會如雲朵般嫩滑完整。

Beautiful egg drops: Be sure to turn off the heat after thickening before swirling in the egg liquid, creating tender, cloud-like egg drops.