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和牛羅宋湯材料包-和牛牛尾1Kg+和牛松阪肉1Kg|冷凍出品|

和牛羅宋湯材料包-和牛牛尾1Kg+和牛松阪肉1Kg|冷凍出品|

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NT$2,250
NT$1,850
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味好美 自磨式純淨海鹽(60g)
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  • 合併運費(單筆訂單包含冷藏及冷凍商品,將以冷凍方式出貨,惟冷藏和冷凍品各達$2000元滿額免運,則分別寄送)
  • 冷凍配送

Description


和牛羅宋湯(做法)

 

3~4人份

備料: 牛番茄2顆,洋蔥1顆,蒜末1匙,番茄糊1罐,紅蘿蔔1根,馬鈴薯1顆,高麗菜1/4顆,和牛牛尾500g,和牛松阪肉500g

調味品:月桂葉3~4片,義式香料少許,黑胡椒粒適量,鹽,紅砂糖,紅味噌1大湯匙

 

步驟一:先把牛尾和牛松阪肉(切塊)川燙備用,牛番茄稍微川燙去皮

 

步驟二:洋蔥切碎,紅蘿蔔和馬鈴薯切丁狀,高麗菜用手剝碎,牛番茄切碎

 

步驟三:倒入橄欖油,先把洋蔥末和蒜末炒香,再加入紅蘿蔔塊和馬鈴薯塊及高麗菜稍微拌炒一下,再倒入番茄糊。

 

步驟四:加入牛尾和牛松阪肉塊,然後倒入開水蓋過全部的食材約2公分

 

步驟五:加入月桂葉,義式香料,黑胡椒粒,鹽,紅砂糖和味噌調味,等湯滾之後轉至小火燉煮約2小時,然後再悶半小時即可

 

步驟六:個人愛吃的口味建議,等燉好湯汁後可稍微勾芡一下然後加點鮮奶油,這是不一樣口味變化的羅宋湯喔!