潮式蘿蔔紫菜牛丸湯 湯水食譜

🐮 𝘾𝙝𝙞𝙪 𝙘𝙝𝙤𝙬 𝙗𝙚𝙚𝙛 𝙗𝙖𝙡𝙡 𝙨𝙤𝙪𝙥

呢個湯出奇地好飲☺️主要係蘿蔔加埋芹菜去煲個湯底已經好鮮甜～再加埋彈牙嘅牛丸同埋紫菜！千祈唔好唔加炸蒜，個味道會冇咁豐富🩷滾湯嚟講15分鐘有得飲 ，熱辣辣已經好開心😍我勁鍾意食牛筋丸！彈牙爆汁😬

材料: (2人用)
牛丸 10粒
芹菜 1大棵
白蘿蔔 1條
紫菜乾 1底
蒜蓉 3湯匙
糖 1/2茶匙
鹽 少許
滾水 1000ml

做法:

1. 芹菜切條，蘿蔔去皮切條，盡量切幼少少咁樣會快啲煮熟！紫菜乾浸水洗淨～
2. 熱鍋下油，打蒜蓉爆香，用細火慢慢炒至金黃色！拿起備用
3. 同一隻鍋中，加入芥菜和蘿蔔爆香，可以加少少糖調味，然後再倒入滾水，中火煮10分鐘，然後加入牛丸和紫菜煮多5分鐘，加入少許鹽即成！

Ingredients (2 servings):
Beef balls (10), celery (1 large), white radish (1), dried seaweed (1 sheet), minced garlic (3 tbsp), sugar (1/2 tsp), salt (a pinch), boiling water (1000 ml).

Instructions:

1. Slice celery and radish thin; soak and rinse seaweed.
2. Fry garlic in oil on low until golden; set aside.
3. Stir-fry celery and radish, add a little sugar, pour in boiling water; simmer 10 min. Add beef balls and seaweed, cook 5 min, season with salt.