薑蔥清湯漢堡肉
This recipe is AI-generated. Adjust based on your actual situation.
Gently simmer汉堡肉 in汤锅 with water, infusing ginger and garlic to build aroma; season gradually for balanced savory depth, finally scatter scallions and drizzle香油 to heighten the ginger-scallion profile.
Ingredients
- 漢堡肉80 g (≈ 1 塊)
- 米酒⅓ 湯匙
- 醬油⅓ 湯匙
- 鹽¼ 茶匙
- 白胡椒粉¼ 茶匙
- 薑1 片
- 蒜1 瓣
- 水240 ml
- 蔥1 根
- 香油⅓ 茶匙
Cookware
- 湯鍋
Steps
- 1將薑切片、蒜拍碎、蔥切蔥花
- 2湯鍋中放入漢堡肉、水、薑、蒜 2 分鐘
- 3湯鍋小火燉煮 30 分鐘
- 4加入米酒、醬油、鹽、白胡椒粉調味 1 分鐘
- 5撒入蔥花、淋入香油即可
Turn your ingredients into meal ideas
Free download — cook with what you already have
