罗宋炒牛肉附菠菜面疙瘩
材料
"菠菜叶 60克","水少许 少许","高筋面粉 120克","牛奶 80cc","盐 少许","白胡椒粉 少许","奶油 少许","洋葱丝 50克","红葱头片 2颗","酸黄瓜丝 30克","蘑菇片 3朵","牛肉条 300克","红葡萄酒 1t","面粉 20g","牛骨肉汁 200cc","盐 少许","白胡椒粉 少许","酸奶油 1t"
做法
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1:牛肉条切薄片
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2:菠菜汆烫煮软再泡冰水（可使菠菜翠绿）
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3:菠菜加少许水入果汁机打成汁
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4:牛奶面粉盐胡椒菠菜汁拌匀成团水滚后倒至筛网下滚一下避免沾锅以小火定型再加少许沙拉油防沾黏
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5:热锅热奶油，下牛肉煎，再下洋葱红葱头，下洋菇炒香盐与胡椒调味加水or牛高汤，起锅前拌入酸黄瓜
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6:热锅热奶油，下面疙瘩拌炒起锅
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7:摆盘牛肉上少许酸奶
