食材:
蛏子500克、熟咸蛋黄3个、食盐适量、料酒适量、糖适量、胡椒粉适量、麻油适量、水淀粉2勺、葱花一撮、生姜两片
步骤1:
材料都在这里了
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_10b4401c2ed9a221937df7e43cb8a15f.jpg)
步骤2:
蛏子生蚝葱结不用放水加一点料酒加盖子煮到开口
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_89494956b65e9ac22c0c8cdccbeeb5e8.jpg)
步骤3:
去壳取肉剥掉沙线
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_c997c9b5907fd02e403bdaefb5121644.jpg)
步骤4:
原汤留着
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_b9017b4ae275a3642e7885005165dcfc.jpg)
步骤5:
豆腐冷水入锅加盐少许烫一下(这样做的好处在于之后的豆腐不容易散有点任性)
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_4cf6ad7eb8796312a0764fc024f33a1c.jpg)
步骤6:
起锅加少许油放蛋黄炒开火不能大一定慢慢来出香味起泡就ok
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_dff94d0c429db8fd0897ac44112ede86.jpg)
步骤7:
倒入原汤放豆腐煮开
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_dfd0f46be075d0d1536d7a43062f1867.jpg)
步骤8:
加蛏子肉加盐少许糖拌匀水淀粉勾芡
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_880aba0ddf638a6b15da11de710eeeb1.jpg)
步骤9:
装盘出锅撒上白胡椒葱花麻油…
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_c9856771ea595d91421ff7d8463a98a6.jpg)
步骤10:
完成?
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_bced2ca0752c6e90111761e7feff8339.jpg)