蟹肉散壽司
菜單製作方式
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食材:
壽司飯:300克蟹管肉:50克蛋皮:適量鮭魚卵:適量美白菇:適量香菇絲:適量四季豆:2根Ingredient:300g sushi rice, 50g claws, moderate egg roll wrappers, salmon roes,Shiro-shimeji and mushroom shreds, and 2 green beans
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料理方式:
壽司飯舖底、把相關食材燙熟切好裝盤、撒上蟹管肉即可。
Instruction:
Layer sushi rice in a container, boil other ingredients, place on the sushi rice, and add claws before serving.
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瞭解更多:
發佈於
料理食譜