酸甜番茄青江菜湯
This recipe is AI-generated. Adjust based on your actual situation.
以湯鍋慢煮番茄釋放酸甜汁液，先加入水、vinegar、sugar、salt與ketchup熬煮基底至濃郁，再放入青江菜短時煮至鮮脆入味，避免過煮損失口感，形成清爽解膩湯品。
Ingredients
- 番茄180 g (≈ 1 顆)
- 青江菜60 g (≈ 1 株)
- 水240 ml
- vinegar1⅓ 湯匙
- sugar⅔ 湯匙
- salt¾ 茶匙
- ketchup1⅓ 湯匙
Cookware
- 湯鍋
Steps
- 1將番茄切塊
- 2湯鍋中加入水、vinegar、sugar、salt、ketchup與番茄塊中火慢煮 8 分鐘至濃郁
- 3加入青江菜大火煮 45 秒至鮮脆入味
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