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Ingredients
- 200 克 高湯 (魚、雞、蔬菜高湯皆可)
- ¼ 茶匙 鹽, 依高湯鹹度調整
- 220 克 白莧菜, 去粗梗和莖，只取葉、切段
- 2 茶匙 太白粉, 與20克水調勻
- 50 克 魩仔魚
- ¼ 茶匙 魚露
- 少許 香油
- Nutrition
- per 1 人份
- Calories
- 496 kJ / 118 kcal
- Protein
- 7.1 g
- Carbohydrates
- 12.8 g
- Fat
- 4.9 g
- Fiber
- 2.4 g
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