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Ingredients
- 30 克 蒜頭
- 20 克 新鮮紅辣椒 ,切塊
- 300 克 新鮮蛤蜊,已吐沙,洗淨
- 8 隻 生明蝦 (約450克),剪去鬚腳
- 2 大匙 清酒
- 160 克 新鮮鮭魚片 (厚約2公分)
- 20 克 味噌 ,多備一點調味用
- 8 - 10 顆 魚丸 (手工虱目魚丸)
- 1 塊 板豆腐 (約400克),切塊(約2.5公分)
- 1500 克 水
- 1 片 昆布 (約25公分長),剪半
- 1 包 柴魚片 (約15-18克)
- 120 克 米 ,洗淨備用(詳見要訣)
- ½ 茶匙 鹽 ,依個人口味調整
- 2 支 青蔥 ,切蔥花
- 柴魚醬油 ,適量
- Nutrition
- per 1 人份
- Calories
- 1790.9 kJ / 428.4 kcal
- Protein
- 42.9 g
- Carbohydrates
- 39.4 g
- Fat
- 10.1 g
- Saturated fat
- 183.9 g
- Fiber
- 2 g
- Sodium
- 1020.6 mg