红烧蕃茄牛肉汤
材料
"可果美蕃茄锅高汤 300ml","牛肋条 450g","油 适量","生姜 4片","洋葱 1颗","青葱 2支","大蒜 2瓣","牛蕃茄 1颗","水 600ml","酱油 1大匙","米酒 3大匙","豆瓣酱 2大匙",
做法
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1:牛肋条川烫去血水,切成适当大小
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2:蕃茄,洋葱切大块,青葱切段,大蒜拍扁去皮,生姜切片
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3:热锅加适量油,依序爆香姜片,洋葱,青葱与大蒜后,加入牛肉拌炒
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4:续下蕃茄,可果美蕃茄锅高汤炒匀
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5:加入水,酱油,米酒与豆瓣酱,开大火煮至滚沸*不吃辣可不加豆瓣酱,牛肉汤会比较甜,偏向西式炖牛肉的味道
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6:将食材移至电锅,将牛肉炖至软烂即可