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Ingredients
- 10 克 油
- 10 克 乾香菇, 泡軟，切絲
- 70 克 紅蘿蔔, 切絲
- 800 克 水
- 500 克 新鮮竹筍, 切絲
- 10 克 素魚翅
- 10 克 素蟳棒, 切絲
- 30 克 素魚粿, 切片
- 100 克 金針菇
- 1 大匙 醬油
- ¼ 茶匙 鹽
- ¼ 茶匙 糖
- 1 茶匙 烏醋
- 香油, 少許
- 1 茶匙 太白粉, 與100克水調勻
- Nutrition
- per 1 人份
- Calories
- 379 kJ / 90 kcal
- Protein
- 4.093 g
- Carbohydrates
- 12.698 g
- Fat
- 3.029 g
- Fibre
- 4.705 g
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