1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗 Bulalo——菲律賓牛骨髓牛肉湯rich600338<blockquote class="wp-embedded-content" data-secret="fi8uMCnvnU"><a href="https://marcwiner.com/zh-hant/bulalo/">正宗 Bulalo——菲律賓牛骨髓牛肉湯</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/bulalo/embed/#?secret=fi8uMCnvnU" width="600" height="338" title="正宗 Bulalo——菲律賓牛骨髓牛肉湯 — Marc Winer" data-secret="fi8uMCnvnU" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/03/Recette-de-bulalo-en-tete-750x563.jpg600450暖胃又暖心的菲律賓經典湯品，以牛膝、玉米和小白菜長時間慢燉，熬出一鍋濃郁鮮美的好滋味。https://marcwiner.com/zh-hant/bulalo/zh-hant正宗 Bulalo 菲律賓牛肉湯菲律賓湯與高湯2521023541 公斤 牛腱 (帶骨)清水 (適量（先蓋過牛肉，再用於燉煮）)1 白洋蔥2.5 大匙 魚露2 茶匙 胡椒粒 (整粒)1 青江菜 (葉片分開後切段)2 玉米 (每根切成 3 段)1 根 青蔥 (切碎)鹽 (適量)黑胡椒 (現磨，適量)卡拉曼西 (可省略，也可用萊姆替代（食用時搭配）)10https://marcwiner.com/wp-content/uploads/2026/03/Recette-de-bulalo-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400