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Ingredients
- 3 粒 新鮮荸薺, 去皮
- 30 克 蔥, 切蔥末
- 5 枝 新鮮香菜, 取葉子，略切
- 250 克 牛絞肉
- 40 克 豬絞肉
- ½ - 1 片 陳皮, 泡軟去白瓤，切細碎 (optional)
- 1 大匙 醬油
- 500 克 水, 蒸煮用
- 1 茶匙 糖
- 1 茶匙 香油
- ½ 茶匙 魚露
- 2 茶匙 太白粉
- 150 克 餛飩皮, (約20張)，剪去四個角成八角型
- 20 - 25 粒 冷凍青豆, 或新鮮青豆，裝飾用
- 500 克 水, 蒸煮用
- Nutrition
- per 1 人份
- Calories
- 761 kJ / 181 kcal
- Protein
- 13.471 g
- Carbohydrates
- 20.362 g
- Fat
- 4.963 g
- Fibre
- 0.927 g
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