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Ingredients
- 230 克 雞胸肉 ，切片(厚約0.5公分)
- 2 ¼ 茶匙 鹽
- 1215 克 水 (含醃肉和煮湯用)
- 1 顆 蛋白
- 1 茶匙 太白粉
- 10 克 薑 ，切絲
- 1 大匙 油
- 10 克 乾金針 ，以清水浸泡約30分鐘，瀝乾
- 300 克 絲瓜 ，去皮，切滾刀塊
- 10 克 枸杞
- ½ 茶匙 香油
- 1 茶匙 白胡椒粉
- Nutrition
- per 1 人份
- Calories
- 345.8 kJ / 83.7 kcal
- Protein
- 9.7 g
- Carbohydrates
- 4 g
- Fat
- 3.3 g
- Fiber
- 1.2 g
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