番茄········3个金针菇·······1把肥牛卷······300克姜······1块蒜·······3瓣香菜·······少许生抽·······2勺料酒·······1勺盐······2勺(以上食材可根据个人口味酌情增减)
① 番茄底部划十字,烧一锅开水,放入番茄烫一下,方便去皮;
② 像涮火锅一样,用筷子夹肥牛片在沸水中涮,至肥牛卷变色即可;
③ 番茄切成小块,金针菇去根部,撕成小块,姜切丝,蒜拍扁,香菜切小段;
④ 起锅热油,倒入姜丝、蒜瓣煸出香味;
番茄········3个金针菇·······1把肥牛卷······300克姜······1块蒜·······3瓣香菜·······少许生抽·······2勺料酒·······1勺盐······2勺(以上食材可根据个人口味酌情增减)
① 番茄底部划十字,烧一锅开水,放入番茄烫一下,方便去皮;
② 像涮火锅一样,用筷子夹肥牛片在沸水中涮,至肥牛卷变色即可;
③ 番茄切成小块,金针菇去根部,撕成小块,姜切丝,蒜拍扁,香菜切小段;
④ 起锅热油,倒入姜丝、蒜瓣煸出香味;
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