牛蒡湯

Ingredients:

  • 牛蒡
  • 薑片
  • 枸杞子
  • 高湯(可用玉米梗熬)
  • 香油
  • 麵腸 1(optional)
  • 素蠔油 2 Tbsps(optional)
  • 五香粉 1/4 tsp(optional)
  • 地瓜粉 1 tsp(optional)

Method:

  • 牛蒡削皮切斜薄片。麵腸切斜薄片,以素蠔油、香油 1 tsp、五香粉略醃5分鐘。
  • 起水鍋放入牛蒡、薑片以大火煮滾,之後加蓋改小火。
  • 麵腸沾上地瓜粉後放入湯上煮至浮起。(也可放入素丸子或油豆腐)
  • 加入鹽、香油調味。放入枸杞子,開火加蓋燜一下。


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