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真空包裝,方便保存
最近我真的太愛熬湯了,熱熱的喝一碗感覺精神都來了❤
比起去皮牛尾,我更愛帶皮的,燉起來湯頭更濃醇,重點燉完的皮有夠Q彈,好像吃燉牛筋一樣
加上大量的洋蔥紅蘿蔔和番茄一起燉煮個2小時(有壓力鍋的用壓力鍋會更節省時間喔)😍😍煮完後的湯頭保證孩子們會愛翻
做個韓式牛尾湯也是全家都能喝😘
再煮個麵條就是一碗好吃營養的牛尾湯麵嘍!
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