[黃豆芽番茄排骨湯]簡易家常菜
![[黃豆芽番茄排骨湯]簡易家常菜](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F193287%2Fa36d0a8dc7e975a9.jpg&width=800)
描述
黃豆芽是營養豐富的蔬菜，含高膳食纖維及水分，但熱量較低，受減重朋友的喜愛。用梅花肉排骨熬出白湯，再將黃豆芽入湯，釋放淡淡豆味，放一個番茄去除豆澀味，這道湯品排骨肉嫩，味道清爽猶如聞到春天。
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- 收錄在：【第89週】一週菜單
份量
4
人份
時間
90
分鐘
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![[黃豆芽番茄排骨湯]簡易家常菜：高智瑩 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F334203%2F90468280824846bc.jpg&width=360)
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