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紅燒牛肉麵 ( 牛腩 + 牛尾 )

紅燒牛肉麵 ( 牛腩 + 牛尾 ). Ingredientg ( 4 人份 ). 牛 腩 / 牛 尾 洋 蔥 ( 中型 ) 蕃 茄 薑 片 蒜 頭 辣 椒 小白菜或青江 菜 蔥 / 蔥 花 手工麵 條 高 湯或 水 牛肉滷 包 辣豆瓣 醬 沙茶 醬. 1000g 1 顆 1 顆 3~4 片 4~5 瓣 2~3 根 一 小把 3~4 根 / 少許 一人份約 80g 適 量 1 包 1.5 大匙 1/2 大匙. 1. 準 備所有食材。將牛腩切塊及牛尾用熱水汆燙過 , 洋 蔥切成塊狀. 2.

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紅燒牛肉麵 ( 牛腩 + 牛尾 )

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  1. 紅燒牛肉麵(牛腩+牛尾)

  2. Ingredientg (4人份) 牛腩/牛尾 洋蔥(中型) 蕃茄 薑片 蒜頭 辣椒 小白菜或青江菜 蔥/蔥花 手工麵條 高湯或水 牛肉滷包 辣豆瓣醬 沙茶醬 1000g 1顆 1顆 3~4片 4~5瓣 2~3根 一小把 3~4根/少許 一人份約80g 適量 1包 1.5大匙 1/2大匙

  3. 1 準備所有食材。將牛腩切塊及牛尾用熱水汆燙過, 洋蔥切成塊狀

  4. 2 手工麵條 + 小白菜或青江菜及蔥花 1 人份約 80 kg

  5. 3 準備一個燉鍋, 倒入蔬菜油熱鍋後將洋蔥及蒜頭辣椒和薑片一起爆香, 洋蔥炒至透明狀先起鍋放一旁備用

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