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Ingredients
- 160 克 新鮮蓮藕 ，約 1節，外皮洗淨切 1公分厚片，順著外圍雕花形後泡醋水備用
- 140 克 牛蒡 ，外皮洗淨，切 4公分長段，再分割成四條，泡醋水備用
- 8 朵 乾香菇 ，和 800克水泡軟後切六角狀
- 12 顆 小干貝 ，乾，和乾香菇一起浸泡
- 1 片 蒟蒻 ，切1公分厚片，泡熱水備用
- 3 顆 熟竹筍 ，尖端切成楔型
- 60 克 日式醬油 ，（薄口）
- 100 克 清酒
- 60 克 味醂
- 2 大匙 細砂糖
- 1 小撮 鹽
- ½ 根 紅蘿蔔 ，切1公分厚片後雕花形
- 6 顆 芋頭 ，小顆，去除外皮切六角狀
- 10 個 豌豆莢 ，尾端切V字狀
- Nutrition
- per 4 人份
- Calories
- 5800.6 kJ / 1386.4 kcal
- Protein
- 61 g
- Carbohydrates
- 242.6 g
- Fat
- 3.6 g
- Saturated Fat
- 0.4 g
- Fibre
- 35.2 g
- Sodium
- 4767.9 mg
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