皮蛋豆腐沙拉
Prep
0 mins
Cook
20 mins
Ready-in
20 mins
Ingredients
大蒜 5g
生薑 5g
橄欖油 15g
鮮藏果香 柚子醋醬汁® 45ml
嫩豆腐 200g
皮蛋 20g
餛飩皮 2g
炸油 適量
水菜 15g
蔥白 2g
Instructions
- [1] 將切碎的大蒜，生姜和橄欖油放入煎鍋中加熱，慢慢煎出香味，加入“鮮藏果香”，放涼至常溫。
- [2] 豆腐切成4等分，皮蛋切成1cm見方，餛飩皮切成菱形，油炸後備用。
- [3] 在盤子的中央盛上水菜，周圍放上豆腐，豆腐上面再放上皮蛋，中間裝飾炸好的餛飩皮碎片，蔥白，將 [1]繞圈撒上 。
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
