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Ingredients
鹽麴野菇豆腐
- 10 克 薑
- 15 克 油
- 100 克 新鮮綜合菇類 ，去根部，切段(約2公分)
- 80 克 新鮮黑木耳 ，切塊
- 50 克 紅蘿蔔 ，去皮，切塊
- 200 克 板豆腐 ，切丁(約1公分)
- 1 大匙 鹽麴
- 2 茶匙 素蠔油
- 5 克 糖 (optional)
- 70 克 水
- 15 克 蔥 ，切段(約2公分)
蒸煮
- 1200 克 水
- 200 克 白米
- Nutrition
- per 1 人份
- Calories
- 2434.7 kJ / 582.5 kcal
- Protein
- 19.5 g
- Carbohydrates
- 98.7 g
- Fat
- 12 g
- Saturated Fat
- 0 g
- Fibre
- 6.9 g
- Sodium
- 61.1 mg
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