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涮锅汤底制作方法

更新时间: 2021-05-21 13:43:52     

1、党参10克,红枣10克,枸杞子5克,桂圆肉10克,生姜15克,葱10克,盐、味精、清汤、鸡精、食用油各适量。

2、党参切成段,红枣泡透,生姜去皮切片,葱切段,桂圆肉、枸杞子洗净。

3、烧锅下食用油,放入姜片、葱段炒香,注入清汤,加入党参,用中火煮沸。

4、然后加入红枣、枸杞子、桂圆肉,调入盐、味精、鸡精即可。

关键词: 制作 方法

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