Skip to content

update: 紫菜蛋花汤做法2 #1884

New issue

Have a question about this project? Sign up for a free GitHub account to open an issue and contact its maintainers and the community.

Sign up for GitHub

By clicking “Sign up for GitHub”, you agree to our terms of service and privacy statement. We’ll occasionally send you account related emails.

Already on GitHub? Sign in to your account

Closed
hkqiu-ct wants to merge 3 commits into from
Closed

update: 紫菜蛋花汤做法2 #1884

Changes from all commits
Commits
Show all changes
3 commits
Select commit Hold shift + click to select a range
f27d5d0
update: 紫菜蛋花汤做法2
hkqiu-ct Oct 13, 2026
f96592f
Refine 紫菜蛋花汤 preparation instructions
hkqiu-ct Oct 13, 2026
6128593
update: 紫菜蛋花汤做法2
hkqiu-ct Oct 13, 2026
File filter

Filter by extension

Filter by extension
Conversations
Failed to load comments.
Loading
Jump to
Jump to file
Failed to load files.
Loading
Diff view
Diff view
11 changes: 11 additions & 0 deletions dishes/soup/紫菜蛋花汤.md
View file
Open in desktop
Original file line number Diff line number Diff line change
Expand Up @@ -26,12 +26,23 @@

## 操作

### 做法一

1. 干紫菜用清水泡 15 分钟，捞起沥干水份备用。
2. 热锅，倒入 1.5 升清水、5ml 油、2g 盐。待水开后放入紫菜。
3. 紫菜烧开后 3 分钟，将打好的蛋液徐徐倒入锅内，30 秒既可起锅。
4. 撒上葱花，转小火 20 秒。
5. 关火，出锅前放入几滴香油，也有的会放入一点虾皮，味道也不错。

### 做法二

@Anduin2017 Anduin2017 Oct 14, 2026

Copy link
Copy Markdown
Owner

Choose a reason for hiding this comment

The reason will be displayed to describe this comment to others. Learn more.

建议增加一下宏观的整体描述。不然读者看到菜谱以后，第一时间脑子里产生的问题是：为什么有两个做法？我应该选哪个？两个做法结果有什么不同？哪个好？

这里增加一个一行的描述，方便快速理解两个做法的不同，快速决策。

1. 干锅预热到微微冒烟转最小火
2. 烘焙紫菜到从紫黑到发绿取出
3. 紫菜撕小块放碗/盆中，同时放上葱花，虾皮（非虾仁），香油，盐
4. 锅中加水（看喝多少）转大火，等水开的同时打鸡蛋
5. 水开后关火，一边搅拌打入蛋液（也可转着倒入蛋液），等30s
6. 倒出冲到紫菜碗中

## 附加内容

* 水开后，将火关小，将打好的蛋液围绕中间沸腾的水倒入。为了使蛋花比较嫩，锅盖盖上熄灭火等半分钟后再打开.
Expand Down
Loading