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这款经典的酱汁为新鲜剥壳的牡蛎增添了完美的酸味。
配方的事实
华体会应用下载
3 gydF4y2Ba汤匙香槟醋
2汤匙干白葡萄酒
2汤匙剁碎青葱
1/2茶匙磨碎的黑胡椒
捏盐
12牡蛎
方向
在一个小碗里，把醋、酒、青葱、胡椒粉和盐搅拌在一起。放入冰箱冷藏30分钟。
牡蛎去壳，摆好放在浅盘上。把木犀草放在旁边。
特种设备
去皮刀
这个食谱出现在
| 营养成分(每份) | |
|---|---|
| 134 | 卡路里 |
| 3 g | 脂肪 |
| 9克 | 碳水化合物 |
| 14 g | 蛋白质 |
显示全部营养标签隐藏全部营养标签
×
| 营养成分 | |
|---|---|
| 份:4 | |
| 每份份量 | |
| 卡路里 | 134 |
| 每日摄入量% * | |
| 总脂肪3 g | 4% |
| 饱和脂肪1g | 4% |
| 胆固醇75毫克 | 25% |
| 钠193毫克 | 8% |
| 总碳水化合物9克 | 3％ |
| 膳食纤维0克 | 1％ |
| 总糖0克 | |
| 蛋白质14 g | |
| 维生素C 10mg | 50％ |
| 16毫克钙 | 1％ |
| 7毫克铁 | 39% |
| 钾247毫克 | 5％ |
| * %每日摄入量(DV)告诉你一种食物中的营养成分在日常饮食中所占的比例。每天2000卡路里用于一般营养建议。 | |
(营养信息是使用成分数据库计算的，应被视为估计值。)
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