1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/Goto｜菲律賓牛肚粥rich600338<blockquote class="wp-embedded-content" data-secret="8XFBn3btXp"><a href="https://marcwiner.com/zh-hant/goto/">Goto｜菲律賓牛肚粥</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/goto/embed/#?secret=8XFBn3btXp" width="600" height="338" title="Goto｜菲律賓牛肚粥 — Marc Winer" data-secret="8XFBn3btXp" 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/Goto-congee-de-boeuf-en-tete-750x563.jpg600450一道濃郁暖胃的菲律賓粥品，以牛肚與薑香高湯細火久熬，最後鋪上炸蒜、青蔥與卡拉曼西。https://marcwiner.com/zh-hant/goto/zh-hantGoto－菲律賓牛肚牛肉粥菲律賓主菜配菜4528533061 kg 牛肚粗鹽 (用來清洗牛肚)1 L 水 (第一次汆燙用)2 大匙 鹽3 塊 牛骨2 L 水 (熬煮用)1 小顆 洋蔥 (去皮，切成四瓣)4 瓣 大蒜 (去皮拍碎)1 塊 薑 (約拇指大小，對半切開並拍碎)0.5 茶匙 胡椒粒1 大匙 食用油1 顆 中型洋蔥 (去皮切碎)5 瓣 大蒜 (去皮切碎)1 塊 薑 (長約 2 英吋，去皮切絲)1 大匙 魚露200 g 糯米1.6 L 高湯 (取自熬煮牛肚的高湯)鹽 (依個人口味調整)炸蒜酥 (上桌用)青蔥 (切碎，上桌用)卡拉曼西 (切瓣，上桌用)10https://marcwiner.com/wp-content/uploads/2026/03/Goto-congee-de-boeuf-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