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蔥花玉子牛蓋飯

蔥花玉子牛蓋飯
4.5 22 ratings
Prep. 10min
Total 45min
2 人份
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Ingredients

  • 油
    15 克
  • 洋蔥 切絲
    120 克
  • 火鍋牛肉片 切片(長約5公分)
    250 克
  • 味醂
    15 克
  • 醬油
    20 克
  • 米酒
    10 克
蒸煮
  • 蛋 帶殼洗淨 (室溫)
    2 顆
  • 白米 洗淨，瀝乾
    200 克
  • 水
    1200 克
  • 蔥 切蔥花
    25 克

Difficulty

easy

Nutrition per 1 人份

Sodium 665.7 mg
Protein 35.3 g
Calories 4253.5 kJ / 963.8 kcal
Fat 49.4 g
Fibre 1.6 g
Saturated Fat 297.9 g
Carbohydrates 90.9 g

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