薑酒清湯娃娃菜秀珍菇

Name: 薑酒清湯娃娃菜秀珍菇
Cook time: 8 min
Total time: 8 min
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

食譜由 AI 生成，請依實際情況調整使用。

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.