潮式蘿蔔紫菜牛丸湯

芹菜切條，蘿蔔去皮切條，盡量切幼少少咁樣會快啲煮熟！紫菜乾浸水洗淨～

熱鍋下油，打蒜蓉爆香，用細火慢慢炒至金黃色！拿起備用

同一隻鍋中，加入芥菜和蘿蔔爆香，可以加少少糖調味，然後再倒入滾水，中火煮10分鐘，然後加入牛丸和紫菜煮多5分鐘，加入少許鹽即成！

created by photogrid

" data-large-file="https://betiskitchen.com/wp-content/uploads/2026/04/img_6085-1.jpg?w=770" data-id="16820" src="https://betiskitchen.com/wp-content/uploads/2026/04/img_6085-1.jpg?w=819" alt="" class="wp-image-16820" srcset="https://betiskitchen.com/wp-content/uploads/2026/04/img_6085-1.jpg?w=819 819w, https://betiskitchen.com/wp-content/uploads/2026/04/img_6085-1.jpg?w=120 120w, https://betiskitchen.com/wp-content/uploads/2026/04/img_6085-1.jpg?w=240 240w, https://betiskitchen.com/wp-content/uploads/2026/04/img_6085-1.jpg?w=768 768w, https://betiskitchen.com/wp-content/uploads/2026/04/img_6085-1.jpg 1440w" sizes="(max-width: 819px) 100vw, 819px" />

Ingredients (2 servings):

Beef balls (10), celery (1 large), white radish (1), dried seaweed (1 sheet), minced garlic (3 tbsp), sugar (1/2 tsp), salt (a pinch), boiling water (1000 ml).

Instructions:

Slice celery and radish thin; soak and rinse seaweed.

Fry garlic in oil on low until golden; set aside.

Stir-fry celery and radish, add a little sugar, pour in boiling water; simmer 10 min. Add beef balls and seaweed, cook 5 min, season with salt.

潮式蘿蔔紫菜牛丸湯