鱼骨豆腐汤

鱼骨豆腐汤

作者:毛毛妈

 

做西湖醋鱼的煮鱼汤,没舍得扔掉,加上鱼骨鱼尾煮煮,加点豆腐煮了个汤

用料:

1:剩余的碧古鱼脊骨及鱼尾300克,洗净备用

2:豆腐2280克,切丁。

3:鸡蛋1个,打散备用。
4:鸡精1/4 茶匙,香油1大匙,白胡椒1/8茶匙
5:玉米油1.5大匙,葱花1大匙。

锅内放剩余留用的做西湖醋鱼的煮鱼汤,加水两杯和1料,开大火煮至滚,调小火煮10分钟。调中火放入2料后再煮1分钟,接着放下3料和4料拌匀,撒上葱花即成。

1186 鱼骨豆腐汤

 

 

 

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8 Responses to 鱼骨豆腐汤

  1. Karri Chen says:

    毛毛妈,

    请问西湖醋鱼怎么煮呀?我在你的网站是没找到。

    谢谢

  2. jenny.yan22 says:

    请问毛毛妈,西湖醋鱼可以用鲫鱼做吗?我每次做的鲫鱼有股土腥味,不知如何去这个腥味,请指教。

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