牛肉虾干紫菜汤

2024-05-03 09:02:15 742

牛肉虾干紫菜汤
紫菜本是无味之物,但爽口,配上牛肉和虾干,便整个汤鲜活起来。

Details of ingredients

  • 紫菜1/2片
  • 牛肉约75克
  • 大虾干4只
  • 香葱1棵
  • 腌肉:生抽1汤匙
  • 腌肉:细砂糖1/4茶匙
  • 腌肉:胡椒粉1/4茶匙
  • 腌肉:料酒1汤匙
  • 腌肉:玉米淀粉1/2茶匙
  • 腌肉:苏打粉1/4茶匙
  • 烹调:胡椒粉1/2茶匙
  • 烹调:芝麻油1茶匙

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间一小时

Steps to make 牛肉虾干紫菜汤

  • 1.隔夜把虾干水发;
  • 2.泡过虾干的水不要倒掉,等会用来做汤,锅置炉上,放泡过虾干的水,再加水约2杯,中慢火,把虾干撕碎,留1只作拍片,如是不拍片的话,请全部撕碎,这样能较好地出味,把水熬至虾干出味;
  • 3.把紫菜泡发,洗净滤水;
  • 4.牛肉用生抽1汤匙、糖1/4茶匙、胡椒粉1/4茶匙、料酒1茶匙和玉米淀粉1/2茶匙抓腌;
  • 5.回过头来等把虾汤熬至发白;
  • 6.倒入紫菜;用勺稍搅拌,煮6-8分钟;
  • 7.倒入牛肉,不要一坨地倒,要分散来放入汤里,试味,点入精盐约2/3茶匙,撒胡椒粉1/2茶匙,滚约2分钟;
  • 8.关火,撒入葱花,再加入芝麻油1茶匙,可出锅。
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