豆芽豆腐汤原料:煮豆芽250克,豆腐200克,雪里蕻100克,精盐3克,味精2克,葱10克,植物油30克。制作:把黄豆芽洗净去皮;豆腐切方丁;雪里蕻洗净切丁;葱切丁。锅里放油烧热,放入葱丁煸炒,再放入黄豆芽,炒出香味时加少量的水在武火上烧开。待黄豆芽酥烂时,放入雪里蕻,豆腐和清汤改小火慢烧10分钟,加入精盐和味精,即可起锅。保健功效:黄豆芽与豆腐内含 Bean sprouts tofu soup Ingredients: 250 grams of bean sprouts, 200 grams of tofu, 100 grams of snow 蕻, salt 3 grams, 2 grams of MSG, onions 10 grams, 30 grams of vegetable oil. Production: Wash the bean sprouts peeled; tofu cut party Ding; snow cut clean diced; diced onion. Heat the oil in the pan, add scallion stir fry, then add the bean sprouts, add a small amount of water when the smell of fried in the fire on the fire boil. Soy bean sprouts to be crisp, into the snow 蕻, tofu and broth to slow fire for 10 minutes, add salt and MSG, can be wok. Health effects: bean sprouts and tofu inclusions