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Ingredients
檸香鮮魚
- 300 克 去皮白肉魚片 (約2片)，(如:鯛魚、鰈魚或鱈魚)
- ½ 茶匙 鹽
- 1 茶匙 米酒
- ½ 茶匙 醬油
- 10 克 新鮮紅辣椒 ，切斜片
- 20 克 蒜頭 ，切片
鮮菇豆腐
- 80 克 新鮮綜合菇類 (如:鴻喜菇、雪白菇)，去根部、切段
- 30 克 蠔油
- 300 克 雞蛋豆腐 ，切片
蛤蜊冬瓜湯
- 40 克 老薑 ，切片
- 500 克 冬瓜 ，去皮去籽、切片(厚約1.5公分)
- 800 克 水
- 100 克 米酒
- 300 克 新鮮蛤蜊，刷洗乾淨 ，泡入鹽水吐沙1小時
- ½ - 1 茶匙 鹽 ，依個人口味調整
- 20 克 檸檬汁 (約半顆份量)
- 柴魚片 ，少許
- Nutrition
- per 1 人份
- Calories
- 862.8 kJ / 206.2 kcal
- Protein
- 28.8 g
- Carbohydrates
- 13.6 g
- Fat
- 4.4 g
- Fibre
- 2.8 g
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