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Ingredients
牛蒡野菇
- 15 克 油
- 100 克 洋蔥 ，切絲
- 150 克 牛蒡 ，去皮，切絲
- 100 克 新鮮綜合菇類 ，去根部，剝散
- 15 克 味醂
- 5 克 米酒
- 20 克 醬油
- 20 克 水
- 1 顆 蛋 ，打散
蒸煮
- 1200 克 水
- 200 克 白米
- 15 克 蔥 ，切蔥花 (optional)
- Nutrition
- per 1 人份
- Calories
- 2481.4 kJ / 593.6 kcal
- Protein
- 16.2 g
- Carbohydrates
- 106.9 g
- Fat
- 11.2 g
- Saturated Fat
- 106.1 g
- Fibre
- 6.9 g
- Sodium
- 562.2 mg
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