茄汁杏菇排
Equipment
- 基本刀具
- 砧板
- 烤箱
- 鋼盆
Instructions
- 牛番茄川燙後去皮去籽，切丁備用；九層塔切碎末。將蕃茄丁即九層塔碎加油小火慢炒後，添加義式香料與兩大匙的水（乾太快可以再加水），悶至蕃茄糊化。
- 杏鮑菇對半切花刀灑鹽及黑胡椒，由入鍋內，將杏鮑菇兩面炒到焦黃，置入烤箱以 200 度 C 烤 5 分鐘後取出，林上醬汁即可。
營養標示
Nutrition Facts
茄汁杏菇排
Amount per Serving
Calories
40
% Daily Value*
脂肪
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
101
mg
4
%
Potassium
309
mg
9
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
449
IU
9
%
Vitamin C
6
mg
7
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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