Wednesday, April 19, 2006

青紅蘿蔔蜜棗煲牛肉湯

做法:
1. 青紅蘿蔔洗淨、去皮切件備用;
2. 牛肉洗淨飛水備用;
3. 壓力煲煲水, 下牛肉、青紅蘿蔔及蜜棗同煲一小時;
4. 按個人口味加鹽或魚露調味即成。

P.S. 宜選用台荀而非圖中所見的甘荀,蘿蔔味較濃郁。

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