这个高汤味道浓郁带些烟熏味,和牛肉清汤相仿的是零脂肪,含钠低。
The broth has a smoky, hearty flavor similar to that of beef bouillon and is fat-free and low in sodium.
最后进行红烧,红烧材料以一般家庭红烧牛肉面之作法为参考,先将卤包、葱、姜、蒜及高汤块置入滚水中,以小火慢煮40分钟后,将卤包、葱和姜移除。
Boiling water added with gravy packet, green onion and ginger, then simmering for 40 minutes, then gravy packet, green onion and ginger were removed and was ready for stew;
最后进行红烧,红烧材料以一般家庭红烧牛肉面之作法为参考,先将卤包、葱、姜、蒜及高汤块置入滚水中,以小火慢煮40分钟后,将卤包、葱和姜移除。
Boiling water added with gravy packet, green onion and ginger, then simmering for 40 minutes, then gravy packet, green onion and ginger were removed and was ready for stew;
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