炒花枝與青菜
Prep
0 mins
Cook
20 mins
Ready-in
0 mins
Ingredients
花枝 (1杯)
<調味料1>
鹽 (少量)
胡椒 (少量)
料理酒 (少量)
青江菜 (1 株)
甜椒(紅) (1/2 個)
鴻喜菇 (1/2 包)
木耳 (1 個)
大蒜(切細末) (1/2小匙)
薑(切細末) (1/2小匙)
豆瓣醬 (1/2小匙)
<調味料2>
豆鼓 (1/2小匙)
醬油 (1/2大匙)
料理酒 (1大匙)
砂糖 (1/2小匙)
穀物醋 (1/2大匙)
麻油 (1小匙)
沙拉油 (適量)
Instructions
- 花枝取出腸和皮,在花枝表面劃上斜紋棋盤格子狀刻痕,再切成一口大小,並將使用<調味料1>調味。
- 青江菜切成一口大小,紅甜椒去籽與蔕頭切絲。把秀珍菇分成小朵狀。木耳用水泡軟後除去較硬的根蒂部分。
- 倒入沙拉油在中華鍋,炒①的花之後取出。
- 再加入沙拉油後放入蒜頭、生姜細末、豆板醬,②的野菜和水1大匙拌炒。花枝再放回來,加入②的<調味料2>後,最後加味滋康穀物醋與麻油。
Additional Notes
成份
卡路里 183kcal
蛋白質 15.5g
脂肪 9.2g
醣類 8.3g
鈣 81mg
鹽 2.2g
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: | 2,000 | 2,500 | ||
---|---|---|---|---|
Total Fat | Less than | 65g | 80g | |
Saturated Fat | Less than | 20g | 25g | |
Cholesterol | Less than | 300mg | 300 mg | |
Sodium | Less than | 2,400mg | 2,400mg | |
Total Carbohydrate | 300g | 375g | ||
Dietary Fiber | 25g | 30g |
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4