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Ingredients
- 40 克 紅蔥頭
- 2 大匙 油
- 20 克 櫻花蝦
- 150 克 港式臘腸 (港式), 切段(約2公分)
- 300 克 白米, 洗淨瀝乾
- 1 ½ 大匙 醬油
-
150
克 高湯 (雞肉或牛肉高湯)
or 150 克 水 - 1 小撮 白胡椒粉
- 500 克 水
- 30 克 蔥, 切成蔥花
- 2 枝 新鮮香菜, 切碎
- Nutrition
- per 1 人份
- Calories
- 2100 kJ / 501 kcal
- Protein
- 18.9 g
- Carbohydrates
- 61.4 g
- Fat
- 19.7 g
- Fibre
- 0.7 g
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