薑蔥清湯小黃瓜櫛瓜
This recipe is AI-generated. Adjust based on your actual situation.
Start by simmering ginger and scallion in water to build aromatic broth. Season with salt and a final drizzle of sesame oil for fragrance. Add sliced core vegetables at the end so they stay crisp and light.
Ingredients
- 小黃瓜100 g (≈ 1 條)
- 甜椒70 g (≈ ½ 個)
- 櫛瓜70 g (≈ ½ 條)
- 鹽⅓ 茶匙
- 香油¾ 茶匙
- 水360 ml
- 薑1 片
- 蔥1 根
Cookware
- 湯鍋
Steps
- 1將薑切片、蔥切段
- 2湯鍋中加入水、薑片、蔥段，以中火煮至水滾 5 分鐘
- 3加入鹽調味
- 4加入小黃瓜、甜椒、櫛瓜以中火煮至斷生 2 分鐘
- 5關火後淋入香油拌勻即可
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