最治愈的，莫過于捧一碗熱氣騰騰的辣牛肉湯。誘人的湯底里沉浮著酥爛入味的牛肉，辣中帶鮮的滋味從舌尖蔓延到胃里，連鼻尖都會沁出細密汗珠。這道美味的料理，做法簡單，趕緊來試一試。

食材清單：

核心食材：牛肋條300g、白蘿卜半根、豆芽1把、嫩豆腐半盒。

靈魂醬料：韓式辣醬2大勺、辣椒粉1勺、蒜末2勺、生抽1勺、芝麻油1勺。

制作步驟：

1.牛肉浸泡1小時，洗凈以后，冷水入鍋，加3片生姜和1勺料酒，水沸后撇去浮沫，撈出用溫水沖洗。

2.鍋中放芝麻油，小火煸炒蒜末至微黃，加辣醬和辣椒粉，炒出紅油，激活香味。

3.牛肉厚片、蘿卜塊倒入炒香的醬料中，倒入清水，沒過食材，加2顆八角，大火煮沸，轉電飯煲煲湯模式1小時。

4.食材轉入炒鍋，撈出八角，放入豆芽和2cm見方的豆腐塊。

5.加生抽，小火燉煮1分鐘。嘗咸淡后，酌情加鹽，燉煮入味。

6.最后可以撒一把蔥花和一丟丟白胡椒粉，關火淋半勺香油，辣味層次瞬間立體。

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盛出時先鋪豆芽墊底，再碼上牛肉和蘿卜，最后澆湯。挖一勺浸透辣湯的米飯送入口中，妥妥的"飯掃光"節奏。這鍋湯的精髓，在于用家常器具復刻記憶中的煙火氣。周末燉一鍋放在冰箱，深夜加班回家，五分鐘就能喚醒疲憊的胃。當辛辣感順著食道滑進心底，你會明白：所謂幸福，不過是一碗湯的溫度。

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