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正港台灣味的紅燒湯頭,鹹香豆瓣厚實,牛骨湯底⽢醇⾹氣與⼤塊⽜⾁令⼈垂涎欲滴,真材實料熬出來的湯頭,暖胃又⾁⾹四溢,粄條的彈⽛滑溜佐以鮮鹹不重口的紅燒⽜⾁塊,最經典的台式湯粄條。
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九大零檢出,安心檢驗證明
➨https://reurl.cc/z1gaAy
.401項農藥殘留
.重金屬鉛汞鉻
.重金屬鋁
.仙人掌桿菌
.黃麴毒素
.防腐劑5項
.防腐劑丙酸
.衛生指標菌3項
.毒澱粉:順丁烯二酸與順丁烯二酸酐
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解凍後料理3-5分鐘
▍紅燒牛肉粄條粄條煮法:
1.粄條與牛肉湯先解凍
2.將水煮沸,粄條燙軟撈起盛入碗中
3.牛肉湯隔水加熱沸騰盛入碗中,組合即可享用
4.添入蔬菜、蔥蒜、香菜等,風味更佳
▍電鍋煮法:
1.粄條與牛肉湯先解凍
2.將粄條與牛肉湯置入內碗,蒸煮10-15分鐘