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Ingredients
- 4 顆 蛋
- 500 克 高湯
- 20 克 醬油
- 10 克 米酒
- ½ 茶匙 鹽
- 500 克 水 蒸煮用
- 50 克 新鮮甜豌豆
- 50 克 鴻喜菇 洗淨剝散
- 50 克 雪白菇 洗淨剝散
- 50 克 蟹肉
- 10 克 西洋芹 切末
- 1 大匙 太白粉 加入30克水調勻
- 香油 少許
- Nutrition
- per 1 人份
- Calories
- 271 kcal / 1135 kJ
- Protein
- 12.33 g
- Fat
- 7.122 g
- Carbohydrates
- 38.745 g
- Fiber
- 1.167 g
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