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Ingredients
處理猴頭菇
- 50 克 猴頭菇 ,(乾燥重量),需泡水約3小時,每20分鐘將猴頭菇擠乾換水,剝成小塊,(詳見要訣)
- 1000 克 水
- 冰水
當歸猴頭菇
- 2 ½ 克 當歸 ,( 1 片)
- 1 紅耆 ,( 1 片)
- 1 桂枝 ,( 1 片)
- 4 顆 去籽紅棗
- 2 大匙 米酒
- 15 克 油
- 5 克 薑 ,切片
- 70 克 新鮮杏鮑菇 ,切厚片
- 1000 克 水
- 100 克 玉米筍
- 200 克 高麗菜 ,手剝成塊
- ¾ 茶匙 鹽
- Nutrition
- per 1 人份
- Calories
- 568.8 kJ / 136 kcal
- Protein
- 1.4 g
- Carbohydrates
- 18.1 g
- Fat
- 6.5 g
- Saturated fat
- 0.9 g
- Fiber
- 2.1 g
- Sodium
- 300.6 mg