三餸一湯｜牛肉蘑菇湯 Button mushrooms and beef soup
蘋果日報 2020/11/09 07:00
食譜粵菜湯水牛肉蔬菜煮煎15分鐘以下
牛肉蘑菇湯
材料：
牛柳120克
啡蘑菇150克
芫荽1束
薑1片
水700毫升
調味：
米酒30毫升
鹽少許
紹酒少許
糖少許
醃料：
糖少許
粟粉1茶匙
紹酒1茶匙
蠔油半茶匙
做法：
1. 薑切絲，芫荽切段，蘑菇和牛肉切片。牛肉加醃料醃5分鐘。
2. 白鑊煎蘑菇，灒紹酒，盛起備用。
3. 煲滾水，加薑絲、蘑菇和牛肉，加米酒。煮至湯滾起，加鹽和糖調味，熄火加芫荽。
Button mushrooms and beef soup
Ingredients:
Beef tenderloin 120g
Brown button mushroom 150g
Coriander 1 bunch
Ginger 1 slice
Water 700ml
Seasoning:
Rice wine 30ml
Salt Little
Shao Xing wine Little
Sugar Little
Marinade:
Sugar Little
Cornstarch 1 teaspoon
Shao Xing wine 1 teaspoon
Oyster oil ½ teaspoon
Steps:
1. Cut ginger in strips. Cut coriander in pieces. Slice mushroom and beef. Marinate beef with marinade for 5 minutes.
2. Pan fry mushroom without oil. Pour in Shao Xing wine. Take it out.
3. Boil 700ml of water, then put in ginger, mushroom, beef and rice wine. Bring soup to boil and season with salt and sugar. Turn off the heat and put in coriander.
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