鮮之極牛腩蘿蔔清湯

原定的方案是紅燒牛腩和排骨蘿蔔湯。但我這顆文科腦袋臨時起意，端上桌時變成了紅燒排骨和牛腩蘿蔔湯。”原先說好的。＂小帥不樂意了。我說：你喝口湯試試。他試了一口，又試了一口：真鮮，真好喝。我說：所以，不要怕改變，有可能是驚喜。這句話也是我對自己說的⋯⋯
想喝清湯但又不想喝得太清淡，那麼這款湯就太適合了。湯雖是清湯，但鮮美之極。
The original plan was braised beef brisket and sparerib radish soup. But my liberal arts head changed its mind temporarily, and when it came to the table, it turned into braised pork ribs and carrot soup. “I said how to cook it. ” Xiaoshuai was reluctant. I said: You try some soup. He tried it, and then he tried it again: it's fresh, it's delicious. I said: So don't be afraid of change, it may be a surprise. This sentence is also what I said to myself⋯⋯
If you want to drink clear soup but don't want to drink too light, then this soup is very suitable. Although the soup is clear soup, it is very delicious.

用料  

鮮之極牛腩蘿蔔清湯的做法  

1. 1、冷水牛腩下鍋煮至水滾，焯水撈出洗淨。

2. 2、這個洋蔥有點大。

3. 3、將1/4個洋蔥，3片姜放入牛腩，加入1400毫升水。大火煮沸，轉炆火煲燜中1小時。

4. 4、取蘿蔔洗淨削皮。

5. 5、將蘿蔔切成滾刀塊。

6. 6、待牛腩湯燜1小時後倒入鍋中，與蘿蔔塊煮20分鐘，加適量鹽就可出鍋。

7. 7，鮮鮮的清湯，好上頭😜😜😜

小貼士

也是聽了朋友說的，如果想喝清亮的葷湯，就將整個洋蔥入湯底燉，果然!