醬燒牛心鹽滷豆腐菠菜

This recipe is AI-generated. Adjust based on your actual situation.

Sear beef in soup pot with a little oil until browned; add garlic, ginger and scallion to release aroma; pour soy sauce, oyster sauce, rice wine and sugar to coat; add water to cover and bring to gentle simmer; drop in salted tofu, king oyster, wood ear; continue braising until beef is tender; lastly add spinach briefly to retain bright green and finish with sesame oil.

Difficulty
Cooking Time
31 min

Ingredients

  • 溫體牛臀心140 g (≈ ½ 塊)
  • 水360 ml
  • 糖¾ 茶匙
  • 蒜1 瓣
  • 杏鮑菇80 g (≈ 1 根)
  • 米酒⅔ 湯匙
  • 木耳4 朵
  • 蠔油⅔ 湯匙
  • 鹽滷豆腐80 g (≈ ½ 塊)
  • 薑1 片
  • 蔥1 根
  • 鹽¼ 茶匙
  • 醬油⅔ 湯匙
  • 香油¾ 茶匙
  • 山菠菜50 g (≈ 1 把)

Cookware

  • 湯鍋

Steps

  1. 1將溫體牛臀心切塊、蒜拍碎、薑切片、蔥切段、杏鮑菇切片、木耳泡發撕片、鹽滷豆腐切塊、山菠菜切段
  2. 2湯鍋中火熱少許油 45 秒，放入溫體牛臀心塊煎至兩面上色
  3. 3加入蒜、薑、蔥段爆香 25 秒
  4. 4加入醬油、蠔油、米酒、糖拌炒至牛肉上色均勻
  5. 5倒入水蓋過所有食材 6 分鐘，大火煮滾後轉小火悶煮
  6. 6放入鹽滷豆腐、杏鮑菇、木耳續煮 20 分鐘至溫體牛臀心軟嫩
  7. 7最後放入山菠菜大火快炒 40 秒至斷生
  8. 8關火淋入香油拌勻即可

Turn your ingredients into meal ideas

Free download — cook with what you already have

Download on the App Store