薑汁醬油牛肉娃娃菜清湯

Name: 薑汁醬油牛肉娃娃菜清湯
Cook time: 9 min
Total time: 9 min
Ingredients: 牛肉片 5 片; 娃娃菜 70 g (≈ 1 顆); 水 360 ml; 薑 1 片; 蒜 1 瓣; 蔥 1 根; 醬油 ⅔ 湯匙; 蠔油 ⅓ 湯匙; 糖 ⅓ 茶匙; 白胡椒粉 ¼ 茶匙; 香油 ¾ 茶匙

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

Gently simmer ginger, garlic, scallion in water inside湯鍋 to release aroma; season with soy, oyster sauce, sugar, white pepper for balanced broth; slip in beef slices near end to keep tender; add娃娃菜 last for crisp texture; finish with a few drops of香油.

Difficulty

Cooking Time

9 min

Ingredients

牛肉片5 片
娃娃菜70 g (≈ 1 顆)
水360 ml
薑1 片
蒜1 瓣
蔥1 根
醬油⅔ 湯匙
蠔油⅓ 湯匙
糖⅓ 茶匙
白胡椒粉¼ 茶匙
香油¾ 茶匙

Cookware

湯鍋

Steps

1將薑切片、蒜拍碎、蔥切段、娃娃菜切段、牛肉片備用
2湯鍋放入水、薑片、蒜末、蔥段以中小火煮 3 分鐘釋放香氣
3加入醬油、蠔油、糖、白胡椒粉調味並攪拌均勻
4放入牛肉片以小火煮 2 分鐘至變色熟透
5加入娃娃菜段煮 1 分鐘至斷生
6淋入香油拌勻後關火

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