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Ingredients
鮮菇紅棗雞湯盅
- 400 克 棒棒腿
-
60
克 鴻喜菇 ，去根部、剝散
or 60 克 珊瑚菇 ，去根部、剝散 - 4 顆 紅棗
- 10 克 薑 ，切成4片
-
600
克 水
or 600 克 雞高湯 - 1 茶匙 鹽
香滷牛肉拼盤
- 2000 克 水
- 45 克 薑 ，切片
- 100 克 米酒
- 500 克 牛肚 ，以清水洗淨，切塊(大小約10公分)
- 400 克 牛腱 ，稍微去除筋膜，切段(大小約8公分)
- 85 克 蔥 ，切段
- 20 克 新鮮紅辣椒 ，切段
- 3 粒 八角
- 1 根 肉桂棒
- 250 克 醬油
- 40 克 冰糖
- ¼ 茶匙 鹽 (optional)
- Nutrition
- per 1 人份
- Calories
- 2197 kJ / 525 kcal
- Protein
- 70.4 g
- Carbohydrates
- 25.9 g
- Fat
- 14.1 g
- Fibre
- 2 g
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