韩国牛骨奶汤

材料

"400克牛骨","2瓣蒜头","1/4茶匙黑胡椒粉","1/2茶匙海盐","500毫升牛奶","500毫升水","酱料材料","1汤匙豉油","1汤匙蜜糖","1茶匙韩国辣椒粉","1只辣椒 (刴碎​​)","10克大葱 (刴碎) "

做法

  1. step1

    1:用刀背轻轻刴碎蒜头

  2. step2

    2:将制作酱料的材料加入细搅拌碗内,拌匀,放在一旁备用

  3. step3

    3:中高火烧热汤锅,先炒香蒜蓉

  4. step4

    4:再加入牛骨炒至呈金黄色,然而倒去多余的油及脂肪

  5. step5

    5:加水,中火煮30分钟至煮沸

  6. step6

    6:然后加入牛奶,再煮15-20分钟,直至牛肉软身

  7. step7

    7:加海盐, 黑胡椒粉调味

  8. step8

    8:最后,倒入汤碗,牛肉伴以酱汁享用

(创建于2016-09-01)

关键词

奶汤  牛骨    

韩国菜谱

小知识