薑蔥菠菜養胃清湯
This recipe is AI-generated. Adjust based on your actual situation.
湯鍋中以水米酒慢火煮沸薑蔥蒜釋放清香基底，菠菜後段加入短暫汆燙保脆嫩，鹽糖蠔油白胡椒粉依序調味提鮮融合，避免過煮損風味。
Ingredients
- 菠菜180 g (≈ ½ 把)
- 薑2 片
- 蔥1 根
- 蒜2 瓣
- 水360 ml
- 米酒2⅔ 湯匙
- 鹽¾ 茶匙
- 糖⅓ 茶匙
- 蠔油1⅓ 湯匙
- 白胡椒粉¼ 茶匙
Cookware
- 湯鍋
Steps
- 1將薑切片、蔥切段、蒜拍碎
- 2湯鍋中加入水、米酒、薑片、蔥段、蒜爆香慢火煮沸 5 分鐘
- 3加入菠菜大火汆燙 30 秒
- 4加入鹽、糖、蠔油、白胡椒粉調味拌勻起鍋
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