罗宋炒牛肉附菠菜面疙瘩
材料
"菠菜叶 60g","水 适量","高筋面粉 120g","牛奶 80毫升","盐 适量","白胡椒粉 适量","奶油 适量","洋葱丝 50g","红葱头片 2颗","酸黄瓜片 50g","蘑菇片 3颗","牛肉条 300g","红葡萄酒 少许","面粉 20g","牛骨汁粉 200毫升＿","盐 适量","白胡椒粉 适量","酸奶油 少许"
做法
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1:依比例调出面糊
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2:以滤网滴入热水中煮熟捞起滤水放凉
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3:加入面疙瘩后加入奶油调味拌炒装盘备用
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4:炒,牛肉,洋葱丝,红葱头炒香放磨菇片,在加入酸黄瓜拌炒至熟调味
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5:加入红酒及面粉煮至浓稠
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6:装盘时滴上少许酸奶
