醬油糖薑芋香油蔥湯
This recipe is AI-generated. Adjust based on your actual situation.
Simmer taro in seasoned broth until tender, ginger and soy infuse flavor, sugar balances saltiness, finish with green onion and sesame oil for aroma.
Ingredients
- 芋頭240 g (≈ ½ 顆)
- 醬油1⅓ 湯匙
- 糖1⅓ 茶匙
- 薑1 片
- 蔥1 根
- 香油¾ 茶匙
- 水360 ml
Cookware
- 湯鍋
Steps
- 1將薑切片、蔥切蔥花、芋頭切大塊
- 2將芋頭塊、薑片、醬油、糖、水放入湯鍋中
- 3將湯鍋置於中火煮滾 5 分鐘後轉小火燉煮 15 分鐘至芋頭軟爛
- 4關火後加入蔥花、香油拌勻即可
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