薑酒清湯娃娃菜秀珍菇
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in soup pot, briefly warm ginger slices to release aroma, add water and rice wine to create clear broth, season lightly with salt, add mushrooms first for longer cooking, then cabbage and cucumber last to keep crisp texture.
Ingredients
- 水果小黃瓜40 g (≈ 1 根)
- 娃娃菜50 g (≈ 1 顆)
- 秀珍菇6 朵
- 薑1 片
- 米酒⅔ 湯匙
- 鹽⅓ 茶匙
- 水360 ml
- 橄欖油⅓ 湯匙
Cookware
- 湯鍋
Steps
- 1將薑切片、秀珍菇對切、水果小黃瓜切片、娃娃菜切大塊
- 2湯鍋中火熱橄欖油 20 秒，加入薑片爆香 15 秒
- 3加入水、米酒以中火煮沸 2 分鐘
- 4加入鹽調味
- 5加入秀珍菇以中火煮 1 分 30 秒
- 6加入娃娃菜以大火煮 45 秒至斷生
- 7加入水果小黃瓜片以大火煮 30 秒至斷生即可
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