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Ingredients
- 170 克 蟹肉 ，用紙巾擦乾
- 4 根 蔥 (1根切碎，3根切絲)
- 4 粒 蒜頭
- 2 茶匙 香油
- 3 茶匙 薑 切碎
- 12 張 水餃皮
- 1300 克 雞高湯
- 1 大匙 醬油
- 1 大匙 味醂
- 1 茶匙 冰糖粉
- 1 顆 蛋 打散
- 8 枝 青江菜 切段
- Nutrition
- per 1 人份
- Calories
- 260 kcal / 1092 kJ
- Protein
- 16.398 g
- Fat
- 5.134 g
- Carbohydrates
- 37.111 g
- Fiber
- 2.688 g
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