羅宋湯(烤牛骨)

材料:

                            

                                                              A:牛骨1200G 百里香5株
                                                                B:牛肉600G 薑1小件(拍開)
                                                C:西芹3片 薯仔2個 洋蔥1個 番茄5個(其中2個打汁)
                                                               D:蒜泥2茶匙
                                                                     E:水2L
                                                           F:茄汁和鹽隨意

                                                                       做法:

                                               1:預熱焗爐200度，將A焗40分鐘；然後加B和E，

                                                用低壓煲2小時(無低壓煲請自行加時)。

                                               2:用2個番茄切丁，加少許蒜泥炒片刻，加點水，
                                                  用攪拌器打蓉備用。

                                                    3:所有什菜切丁，湯煲好後去掉牛骨，
                                                  用鑊加蒜泥炒什菜至半熟，然後加入湯中
                                                  再煲片刻，注入打好的茄汁煮沸，調味後
                                                    便可飲用。