# 开箱大吉 牛转钱坤 # 蟹肉豆腐羹，做了姜葱龙虾，就把剩下的龙虾头里的膏做了汤，简单又好喝，但绝不能少了香醋这神器，香醋不会很酸，醋的香味很突出，很喜欢！材料：少许芹菜、一个西红柿、两颗鸡蛋、一盒山水豆腐、几条蟹肉、三个龙虾头膏（用勺子把龙虾头里的膏都挖出来），少许芡粉（地瓜粉加水搅匀）热锅下油把芹菜香味炒出来，放西红柿炒一下，加水煮开，放豆腐煮开后➕芡粉，用勺子搅动下，看自己喜欢的粘稠度加芡粉，最后下龙虾膏，加点调味料盐、鸡精、胡椒粉，开了后就好了，香醋在吃的时候加，因为香醋会因为高温而抹去香醋原有的香味，所以一定要在吃的时候放立马吃.加了香醋的豆腐羹颜色都变了，看了更有食欲.香醋适合做冷菜，但我很喜欢这种香醋的香，而且不会很酸，牙齿就不会打战.

[{"image_id":401198,"post_id":1402331,"type":null,"image_url":"sns\/d2313239cb924bf2ec4575935b6fd354_0x0.jpeg","size":null,"imgScale":1,"imageTagList":[{"rec_id":325636,"post_id":1402331,"image_id":401198,"ref_id":16580,"ref_item_number":"1021019381","type":2,"location":"x:0.6949275362318842,y:0.4402415458937198","tag_name":"\u91d1\u6885 \u9547\u6c5f\u9999\u918b 550ml","tag_ename":"Chinkiang Vinegar 550ml ","topic_type":null,"is_sticky":0,"sticky_dtm":0,"tag_post_id":null,"tag_ref_id":null,"tag_type":null}]},{"image_id":401199,"post_id":1402331,"type":null,"image_url":"sns\/df271efe13d31b706cf5b56b449d1213_0x0.jpeg","size":null,"imgScale":1,"imageTagList":[]},{"image_id":401200,"post_id":1402331,"type":null,"image_url":"sns\/5a9349943ae97c416e82b391b58afe99_0x0.jpeg","size":null,"imgScale":1,"imageTagList":[]},{"image_id":401201,"post_id":1402331,"type":null,"image_url":"sns\/a51d35586c91032a4193c0d116ae1f9b_0x0.jpeg","size":null,"imgScale":1,"imageTagList":[]},{"image_id":401202,"post_id":1402331,"type":null,"image_url":"sns\/fd927f47c71bf173abef360d2657e51c_0x0.jpeg","size":null,"imgScale":1,"imageTagList":[]}]