關東煮

關東煮

關東煮

雞昆布鰹魚淡色調味露
鍋
雞昆布鰹魚淡色調味露
4人份
Prep 0 mins
Cook 60 mins
Ready-in 0 mins

Ingredients

章魚腳 ２００ｇ
白蘿蔔 ２８０ｇ
蒟蒻片 ２４０ｇ
芋頭 １６０ｇ
銀杏 ８０ｇ
海帶結 ４ｇ
炸豆包 ２４０ｇ
竹輪 ２４０ｇ
鱈寶 １６０ｇ
牛蒡卷 １６０ｇ
甜不辣 １６０ｇ
信田卷 １６０ｇ
高麗菜捲 ２００ｇ
＜調味料＞
"味滋康　雞昆布鰹魚淡色調味露 " 適量
水 適量
味醂 適量
黃芥末醬 ２０ｇ

Instructions

  1. [１]　將白蘿蔔切成2cm的厚片，用洗米水先煮熟備用（不計入量）。芋頭也去皮先煮熟備用。竹輪、牛蒡卷、甜不辣等食材斜切成方便入口大小，油炸物先用沸水澆燙以去除多餘油分。蒟蒻切成四等分燙熟，並在表面上切花。銀杏果用牙籤穿成串備用。
  2. [２]　「味滋康 雞昆布鰹魚高湯」用水稀釋１５～１６倍後倒入鍋中, 加入味醂後開火煮、從比較難入味、需要花時間煮熟的食材依序放入鍋內，慢慢燉煮。竹輪煮熟會膨脹所以最後再放。可以根據個人口味蘸黃芥末醬享用。

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

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