『食材』
500 克 水
75 克 嫩豆腐, 切丝
10 克 新鲜茭白, 切丝
10 克 干香菇, 水发后切丝
30 克 猪里脊肉, 切丝
10 克 胡萝卜, 切丝
1/2茶匙 老抽
1/2茶匙 盐
1 汤匙 淀粉, 加1汤匙水勾兑成水淀粉
1 颗 蛋, 在碗里打散
2 汤匙 米醋
1/2茶匙 白胡椒粉
1 茶匙 麻油
2 根 葱, 切葱花
『做法』
1.将水放入主锅 ，以6 分/120°C/速度小勺煮沸。
2.加入嫩豆腐、茭白、香菇、猪里脊肉、胡萝卜、老抽和盐，以3 分/100°C/逆转/速度小勺烹煮，烧开后打开主锅盖撇去浮沫，再盖上主锅盖。
3.设置2 分/100°C/逆转/速度小勺烹煮，同时，再度搅拌水加淀粉勾兑成的芡汁，并缓慢地从量杯口倒入，使芡汁慢慢滴入主锅中勾芡。
4.设置1 分/100°C/逆转/速度小勺烹煮，同时，将蛋液通过量杯口缓慢地倒入主锅打成蛋花 。在大汤碗内放入米醋、白胡椒粉，盛入酸辣汤后，淋上麻油和葱花，趁热享用。
Ingredients
500 g water
75 g soft tofu, shredded
10 g fresh rice whites, shredded
10 g dried shiitake mushrooms, shredded after watering
30 g pork tenderloin, shredded
10 g carrots, shredded
1/2 teaspoon dark soy sauce
1/2 teaspoon salt
1 tbsp starch, add 1 tbsp water to blend into water starch
1 egg, beaten in a bowl
2 tbsp rice vinegar
1/2 teaspoon white pepper
1 teaspoon sesame oil
2 green onions, chopped green onions
Direction
1. Put water into mixing bowl and boil 6 min/120°C/speed small spoon.
2. Add soft tofu, rice white, shiitake mushrooms, pork tenderloin, carrots, dark soy sauce and salt, and cook at 3 min/100°C/reversal/speed teaspoon. After boiling, open the mixing bowl lid to remove any foam, then Close the mixing bowl lid.
3. Set 2 minutes/100°C/reverse/speed to cook, and at the same time, stir again the gorgon juice blended with water and starch, and slowly pour it from the mouth of the measuring cup, so that the gorgon juice slowly drips into the mixing bowl Thicken.
4. Set 1 min/100°C/reverse/speed to cook with a small spoon, and at the same time, slowly pour the egg liquid through the mouth of the measuring cup into the mixing bowl and beat it into eggs. Put rice vinegar and white pepper in a large soup bowl, add the hot and sour soup, drizzle with sesame oil and chopped green onion, and enjoy while hot.