卷心菜蘑菇番茄汤

卷心菜蘑菇番茄汤

Prep 0 mins
Cook 20 mins
Ready-in 0 mins

Ingredients

Instructions

  1. 在锅里放入无盐黄油,将卷心菜和口蘑用小火炒香取出。
  2. 继续在 [1] 的锅里加上「苹果醋」煮一下,加水煮沸后加入清汤(固形汤料),再把之前煎好的卷心菜和口蘑放入锅内。
  3. 将盐、胡椒、番茄酱和蜂蜜调匀,放入容器内用荷兰芹装饰。
  4.  
      ※ 将 [2] 放到容器内、做好的汤浇上即可。

      Additional Notes

      成份
      卡路 91 kcal
      盐 1.6g

      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