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鸡肉鸡蛋酱油汤面

鸡肉鸡蛋酱油汤面
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营养成分表

每份 430 克

% 每日参考值基于 2000 千卡饮食

卡路里 520 kcal
26% DV
总脂肪 16.0g
25% DV
单不饱和脂肪8.6g
多不饱和脂肪3.2g
饱和脂肪3.5g
反式脂肪0.1g
总碳水化合物 63.0g
21% DV
膳食纤维3.0g
淀粉57.0g
糖3.0g
蛋白质 28.0g
56% DV
动物蛋白23.0g
植物蛋白5.0g

关于

A bowl of thin wheat noodles in a soy-based broth with pieces of chicken and egg. Moderately high in carbohydrates, with solid protein and moderate fat, but likely fairly high in sodium.

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素12.0mcg40%
胆碱135.0mg25%
叶酸78.0mcg20%
烟酸8.7mg54%
泛酸1.6mg32%
维生素B20.4mg29%
维生素B10.4mg35%
维生素A95.0mcg11%
维生素B120.7mcg29%
维生素B60.5mg28%
维生素C1.8mg2%
维生素D1.1mcg6%
维生素E1.2mg8%
维生素K8.0mcg7%

矿物质

营养素含量DV%半衰期
钙62.0mg6%
铜180.0mcg20%
铁3.4mg19%
镁42.0mg10%
磷285.0mg41%
钾410.0mg9%
硒39.0mcg71%
钠1680.0mg73%
锌2.1mg19%

酱油鸡肉鸡蛋葱花汤面

前言


这是一道清澈、鲜味浓郁的汤面，讲究克制而非繁饰。酱油赋予汤底深色且圆润的咸鲜，鸡汤与芝麻油则带来层次与收尾。鸡蛋柔化了汤的棱角，最后加入的葱花则以清新气息提亮整体。

食谱要点


菜品类别：汤面
菜系或来源：东亚风味启发
餐次类型：主菜
份量：1 份
每份重量：430 g
准备时间：10 分钟
烹饪时间：15 分钟
总时间：25 分钟
难度：简单

设备


中号炖锅
煮蛋用小锅
细滤网或蜘蛛漏勺
上菜碗

食材



汤底与面


  • 鸡汤，280 g

  • 酱油，22 g

  • 大蒜，6 g，切薄片

  • 小麦面，80 g

  • 鸡肉，60 g，切薄片


    • 收尾


  • 鸡蛋，50 g

  • 芝麻油，4 g

  • 葱花，8 g，切薄片


    • 做法


  • 1. 将鸡汤、酱油和大蒜放入中号炖锅中。以中火加热至稳定微沸，并保持 4 分钟，直至汤底香气出来并轻微吸收蒜香。


  • 2. 另取一只小锅，将水加热至轻微沸腾，把鸡蛋轻轻放入水中。煮 7 分钟，使蛋黄呈柔软凝固状态，然后立即转入冷水中。剥壳后备用。


  • 3. 将小麦面加入微沸的汤中，煮 3 至 4 分钟，中途搅拌一两次以防结团。面条应煮至柔软，但中心仍保留些许韧性。


  • 4. 将鸡肉加入汤中，煮 2 至 3 分钟，至肉片刚刚变为不透明且口感嫩滑即可。不要让汤剧烈沸腾。


  • 5. 将锅离火。拌入芝麻油。品尝汤底；它应当清爽、鲜美且平衡，酱油的存在应清晰但不喧宾夺主。


    • 装盘与食用


    将汤面盛入预热过的碗中。将鸡蛋对半切开，整齐地放在表面，再将葱花轻轻撒在上方收尾。立即上桌，此时汤应清澈，面条舒展，鸡肉嫩滑。

    专业提示


    汤底必须始终保持微沸，绝不能大滚沸，否则鸡肉会收紧，面条也会失去应有的柔和口感。大蒜要切得薄一些，让它为汤底增香而不过于刺激。芝麻油只在最后加入，以保留其香气。
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