碎牛肉汤

碎牛肉汤

一道色彩丰富且温暖的日常菜肴,浓郁的肉香与柔软的根茎类蔬菜在清汤中完美结合。

配料

1500 毫升
400 克牛肉末
2牛肉浓汤宝
10多香果
2月桂叶
750 克速冻混合蔬菜
5 克
50 毫升欧芹

步骤

烧水

向锅中加入 1500 毫升 水 并烧开。

翻炒肉末

在平底锅或单独的容器中,利用肉自身的油脂将 400 克 牛肉末 煸炒至全熟。

调味

向沸水中加入 2 牛肉浓汤宝10 多香果2 月桂叶 以及炒好的牛肉末。

烹煮蔬菜

向锅中加入 750 克 速冻混合蔬菜,用小火慢炖约 15 分钟,或直至熟透。

最后润色

最后,加入少量 5 克 盐 调味,并撒上碎 50 毫升 欧芹 进行装饰。

信息

  • 标签: 牛肉, 无乳制品, 无麸质, 汤
  • Fancy Ravioli
*

本食谱在制作过程中得到了AI的辅助,可能含有错误。请自行确认是否含麸质或乳制品。

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