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Ingredients
清蒸花素
- 50 克 紅蘿蔔 ，切片(厚約0.2公分)
- 100 克 綠花椰菜 ，去梗、取小朵
- 50 克 新鮮黑木耳 ，去蒂頭，切片
- ¼ 茶匙 鹽
- ⅛ 茶匙 白胡椒粉
- 1 大匙 香油
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 素蠔油
- 300 克 雞蛋豆腐 (約1盒)，切片
- 1 茶匙 枸杞 ，以清水稍微沖洗
冬瓜海帶湯
- 20 克 老薑 ，切片
- 500 克 冬瓜 ，去皮去籽、切片(厚約1.5公分)
- 50 克 海帶結 ，以清水稍微沖洗
- 800 克 水
- 100 克 米酒
- ½ 茶匙 鹽
- Nutrition
- per 1 人份
- Calories
- 465.4 kJ / 111.2 kcal
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 3.8 g
- Fibre
- 4 g
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替代食谱
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