食材: 大白菜，豆干，紅蘿蔔，香菜
調味料: 檸檬醬，魚露，蒜頭，赤藻糖醇，檸檬
作法:
1.食材切絲，蒜頭捣碎，檸檬榨汁
2.混合調味料，食材淋上醬汁
3.美味盛盤上桌
You may also like
By Crystal Shelton, Senior Scientific Researcher Hypertension, also known as elevated blood pressure, is defined as systolic blood pressure (the top number) averaging 140 mmHg…
by April Laughlin and the TLS Team It appears that the number of diagnosed cases of Autism has been rising over the years. This increase…
對於忙碌的上班族來說，準備一道具營養價值又色香味俱全的菜是傷透腦筋的事。特別推薦您一道兼具美味及簡單的低升糖的無油料理-照燒時蔬豆腐，結合了含豐富蛋白質的豆腐以及非常養生且熱量低的菇類，是一道非常適合您在進行體重管理時的一道菜。 材料：雞蛋豆腐，玉米筍，香菇，金針菇 調味料：純釀造醬油，味霖，赤藻糖醇，水 作法： 1.將玉米筍，金針菇洗淨，切段。香菇切花 2.雞蛋豆腐切塊，下不沾鍋乾煎，起鍋備用 3.照燒醬：醬油，味霖，水1:1:1比例，若醬油較鹹可再降低比例，若甜味不足，可用赤藻糖醇調味 4.將所有食材放入鍋中，加調好的照燒醬小火熬煮入味 烹調時間: 約20分鐘
Comments (0)