紅燒芋頭花枝

紅燒芋頭花枝

紅燒芋頭花枝

海鮮類 鰹魚調味露®
海鮮類 蔬菜、菇類
鰹魚調味露二倍
2人份
Prep 0 mins
Cook 30 mins
Ready-in 30 mins

Ingredients

小芋頭 ５顆（剝皮２２０）ｇ）
花枝 １隻（２００ｇ）
生薑　（薄片） ２片
〈A〉
味滋康　鰹魚調味露二倍 4大匙
水 ３／４杯

Instructions

  1. 芋頭削皮,切一口大小。花枝取出内臓、軟骨,把花枝身、腳各切成好入口大小
  2. 鍋子裡放＜Ａ＞和生薑煮滾,把[１]的花枝入鍋煮熟就先取出.放入芋頭蓋上紙鍋蓋,用略弱的中火煮至變軟.(大約湯收汁剩一半)
  3. 在[２]裡放回花枝,煮滾後撈起盛裝入盤內

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

Related Recipes