鱈魚佐柑橘醋芡汁
Prep
0 mins
Cook
30 mins
Ready-in
0 mins
Ingredients
鱈魚（切片）100g
柑橘醋醬汁 10 ml
水 7.5ml
砂糖 1.5g
太白粉 0.5g
豌豆莢 8g
豆芽菜 20g
生薑 1g
Instructions
- 碗豆莢切成4cm長條後跟去根的豆芽菜一起燙熟。生薑切細絲。
- 鱈魚用塩・胡椒稍微醃過一下後, 撒上薄薄的一層太白粉後用蒸或用烤箱烤熟（180℃ 20分鐘左右）。
- 從「柑橘醋醬汁」～到太白粉的材料放入鍋中, 混拌均勻後加熱至濃稠芡汁狀態。
- 將②擺入盤內澆淋上③的芡汁, 最後擺上薑絲。一旁放入燙熟的豌豆莢、豆芽菜。
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
