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Ingredients
百合芥菜
- 300 克 新鮮芥菜 ，切段(約2-3公分)
- 10 克 新鮮百合 ，洗淨，剝散
- 5 克 薑 ，切絲
- 1 茶匙 香油
- ½ 茶匙 鹽
花雕醉蝦
- 350 克 草蝦 ，去鬚腳和腸泥
- 150 克 花雕酒
- 1 片 當歸 (剝成小片)
- 3 顆 紅棗
- 1 茶匙 鹽
蔥燒鯽魚
- 20 克 油
- 50 克 蔥 ，切段
- 20 克 薑 ，切片
- 20 克 冰糖
- 400 克 鯽魚，整尾 (約3條)，洗淨、去除內臟
- 30 克 烏醋
- 80 克 醬油
- 50 克 花雕酒
- 200 克 水
- 2 枝 新鮮香菜 ，只取葉子
- Nutrition
- per 1 人份
- Calories
- 1715.6 kJ / 410.3 kcal
- Protein
- 43.1 g
- Carbohydrates
- 24 g
- Fat
- 9 g
- Fibre
- 1.8 g
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