胡椒牛肋蘿蔔清湯
This recipe is AI-generated. Adjust based on your actual situation.
Gently simmer 牛肋條 with 薑 and 米酒 in 湯鍋 to release clean broth; add 白蘿蔔 at optimal softness point; season last with 烏醋, 香油 and 白胡椒粉 to brighten without masking beef sweetness.
Ingredients
- 牛肋條180 g (≈ 2 條)
- 白蘿蔔120 g (≈ ¼ 根)
- 薑1 片
- 米酒1⅓ 湯匙
- 水360 ml
- 香油¾ 茶匙
- 烏醋⅓ 湯匙
- 白胡椒粉¼ 茶匙
Cookware
- 湯鍋
Steps
- 1將牛肋條切塊、薑切片、白蘿蔔切大塊
- 2將牛肋條塊、薑片放入湯鍋，加入米酒與水
- 3以小火燉煮牛肋條 90 分鐘至軟嫩
- 4加入白蘿蔔大塊續燉 20 分鐘至蘿蔔軟透
- 5關火前加入烏醋、香油、白胡椒粉拌勻即可
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