添加鸡蛋豆腐菜单，重点是补肾大补超级补！！！ #545
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| # 鸡蛋豆腐的做法 | ||
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| 鸡蛋豆腐是一道非常简单美味的菜，做法非常简单且非常非常好吃。图片随手拍的……下次拍个好图在更新 | ||
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| ## 必备原料和工具 | ||
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| - 不粘锅 | ||
| - 五花肉 | ||
| - 豆腐 | ||
| - 正宗公鸡蛋 | ||
| - 韭菜 | ||
| - 生抽 | ||
| - 耗油 | ||
| - 食盐 | ||
| - 食用油 | ||
| - 料酒 | ||
| - 小米椒 | ||
| - 豆瓣酱 | ||
| - 白糖 | ||
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| ## 计算 | ||
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| 每份： | ||
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| - 五花肉 100g （不喜欢肉可不放） | ||
| - 老豆腐一块（不知道重量都是按块卖，武汉大概3块钱一块） | ||
| - 正宗公鸡蛋 2 个 | ||
| - 韭菜 10根（每根真不知道多少克，男的可以多放点补那个啥子…） | ||
| - 生抽 15ml-20ml | ||
| - 耗油 15ml-20ml | ||
| - 食用盐 10g | ||
| - 食用油 30ml | ||
| - 料酒 10ml | ||
| - 小米椒 2个（喜欢辣的可以多放两个） | ||
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| - 豆瓣酱 15g-20g | ||
| - 白糖 5g | ||
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| ## 操作 | ||
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| - 将豆腐洗干净，切成厚厚的薄片（1CM），放入碗中备用 | ||
| - 小米椒洗干净切成小圈，放入盘中备用 | ||
| - 韭菜洗干净切成3CM左右，放入盘中备用 | ||
| - 偷2个正宗的公鸡蛋打到碗中搅拌好，将豆腐倒入鸡蛋中，拌均匀 | ||
| - 5毛钱的五花肉切成末，放入盘中备用 | ||
| - 准备一口大碗调汁：加入生抽（15ml-20ml我一般用勺子）、耗油（15ml-20ml）、盐(10g)、白糖(5g)、200ml水搅拌均匀 | ||
| - 昨晚吃完没洗的锅上灶加热，加入油（30ml）烧热大概8秒 | ||
| - 将豆腐一块块以66.66666度的角度整齐排放在锅里，中火煎8分钟左右，翻面在煎8分钟，直到两面金黄后入盘备用 | ||
| - 锅中留底油放入五花肉小火慢炒，将肉中的油充分炒出来，加入料酒炒香，加入小米椒、豆瓣酱炒香 | ||
| - 放入豆腐、倒入料汁、韭菜，改大火烧开，翻炒均匀收汁可出锅。 | ||
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| ## 附加内容 | ||
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| 如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。 | ||
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重量参考范围。
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建议各位想参照这个做菜先买个天平和量杯，不然就别做了，太苛刻了！我都是哔哩哔哩里面学的，说实话根本不用这么苛刻，一个菜做几次就掌握了技巧，而且通用，按这种苛刻的手法我就问别人讲究的火候，你怎么控制？大中小火？控制一下出燃气量吗？
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https://github.com/Anduin2017/HowToCook/blob/master/CODE_OF_CONDUCT.md