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清湯白蘿蔔炆牛腩



材料:

牛腩 600 克
大蔥 2棵
薑 5-6片
白蘿蔔 1個

調味:

鹽 2茶匙
糖 1茶匙
黑胡椒 1茶匙

做法:

1, 把大蔥, 白蘿蔔 和薑切小塊備用
2, 把牛腩汆水備用
3, 開中火, 放入橄欖油, 等鍋發熱後放入薑和大蔥, 炒香
4, 放入牛腩, 加一杯水, 再放入白蘿蔔, 水要加至蓋過大部份食材, 上蓋, 水沸後轉細火炆1小時
5, 1小時後, 把糖,  鹽和黑胡椒放入, 攪拌好便上蓋, 轉細火再炆1小時, 完成

註:
這菜式是比較清淡, 如愛濃味可另外加1湯匙生抽和1湯匙老抽加重味道, 或以雞湯代替清水

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