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紫蘇蒸花餃

紫蘇蒸花餃
4.0 1 rating
Prep. 40 min
Total 1 h 10 min
20 塊
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Ingredients

  • 雞胸肉 切塊
    150 克
  • 板豆腐 稍微擠乾水份
    100 克
  • 蔥 切段
    1 枝
  • 紫蘇葉 略切
    2 片
  • 鹽
    ½ 茶匙
  • 白胡椒粉
    ½ 茶匙
  • 香油
    ½ 茶匙
  • 清酒
    1 茶匙
  • 蝦仁
    20 隻
  • 水餃皮
    20 張
  • 油 少許，刷油用
  • 水
    600 克
沾醬
  • 日式醬油
    3 大匙
  • 味醂
    1 大匙
  • 蒜頭
    20 克
  • 香油
    1 茶匙

Difficulty

medium

Nutrition per 1 塊

Protein 2.7 g
Calories 104 kJ / 24 kcal
Fat 0.5 g
Fibre 0 g
Carbohydrates 2.1 g

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