小菜
由 CookWhatHK0 次收藏
醃過嘅吊龍牛肉片浸入加咗番茄、金針菇同蒜葉嘅紅酸湯，滴幾滴木薑子油提鮮，酸香惹味。
吊龍用料酒、生粉、雞蛋醃半小時。
Marinate the beef with cooking wine, cornstarch and egg for half an hour.
吊龍片過油，盛起備用。
Blanch the beef slices in oil and set aside.
起油鑊爆香薑、蒜，下切塊番茄炒至軟爛。
Heat oil in the wok, stir-fry the ginger and garlic until fragrant, then add the diced tomato and cook until soft.
加入酸湯及適量水煮滾，滴幾滴木薑子油，煮熟金針菇及蒜葉。
Add the sour soup and some water, bring to a boil, drizzle in a few drops of mountain pepper oil, then cook the enoki mushrooms and garlic greens.
放入吊龍片再煮 1 分鐘。
Add the beef slices and cook for 1 more minute.
上碟即成。
Dish out and serve.
