紫菜蛋花湯，這道看似簡單的湯品，總能在早餐時分喚醒沉睡的味蕾，或是在晚餐時刻為餐桌增添一份溫暖。今天，就把這道紫菜蛋花湯做法，分享給大家，讓你在忙碌的日子里，也能輕松煮出一碗湯鮮味美的暖心湯。

撕兩片頭水紫菜，放進無油鍋，小火烘烤，邊緣卷曲發脆，紫菜特有的海潮香瞬間迸發。接著，抓一小把蝦皮用溫水泡發。取兩顆土雞蛋，加半勺淀粉水打散。2個小蔥洗干凈，切成蔥花。

起鍋燒水，保持中火。我們用筷子在沸湯中順時針攪出漩渦，舉高蛋液呈細線狀淋入——蛋花接觸滾湯的瞬間，凝固成蕾絲狀。蛋液倒完后，立刻關火。我們烤紫菜、蝦皮連泡發水，一起倒入蛋花湯，加半勺白胡椒粉，激發層次感。

第三步：

湯煮沸后，沿著鍋邊，淋一圈薄鹽生抽。最后撒蔥花前，先嘗一口湯：如果咸度不夠，補鹽。起鍋前，滴3滴香油在湯勺背面，貼著鍋壁轉一圈——香氣會被熱度逼進湯里，而非浮在表面。

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紫菜蛋花湯，配一碟剛出鍋的油酥燒餅，就是夜里最踏實的幸福。這道湯的玄妙之處在于：看似寡淡，實則把每種食材的本味都放大到極致，就像生活，越是簡單的溫暖越能直抵人心。