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蟹肉湯餃(使用金屬刀組隔板)

蟹肉湯餃(使用金屬刀組隔板)
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Prep. 30min
Total 50min
4 人份
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Ingredients

  • 蟹肉 用紙巾擦乾
    170 克
  • 蔥 (1根切碎，3根切絲)
    4 根
  • 蒜頭
    4 粒
  • 香油
    2 茶匙
  • 薑 切碎
    3 茶匙
  • 水餃皮
    12 張
  • 雞高湯
    1300 克
  • 醬油
    1 大匙
  • 味醂
    1 大匙
  • 冰糖粉
    1 茶匙
  • 青江菜 切段
    8 枝
  • 蛋 打散
    1 顆

Difficulty

medium

Nutrition per 1 人份

Protein 16.398 g
Calories 1092 kJ / 260 kcal
Fat 5.134 g
Fibre 2.688 g
Carbohydrates 37.111 g

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