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淮南牛肉汤配方

更新时间: 2020-10-29 00:00:00     

1、用料:主料牛肉200克;豆皮1张;粉条20克。

2、辅料:花椒2克;葱段2克;陈皮2克;姜丝3克;鸡粉2克;料酒3克;盐2克。

3、牛肉200g,冷水入锅,焯水去腥去血沫;

4、豆皮1张切丝,牛肉切片,起锅清水煮沸后倒入豆皮焯水30秒捞出;

5、放入粉条20g焯水;

6、锅中放入花椒2g,葱段2g、陈皮2g、姜丝3g、鸡粉2g、料酒3g、盐2g大火煮沸;

7、倒入粉条、豆皮和牛肉,小火炖3小时;

8、出锅淋上适量辣椒油和香菜,完成。

关键词: 淮南 肉汤 配方

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