蒸豬肉和當季蔬菜沙拉

蒸豬肉和當季蔬菜沙拉

1人份
Prep 0 mins
Cook 15 mins
Ready-in 0 mins

Ingredients

豬五花肉塊 (業務用) (50 g)
玉米筍 (10 g)
長蔥 (20 g)
生薑 (8 g)
料理酒 (5 ml)
山苦瓜 (30 g)
沙拉醬 (芥末) (15 ml)
茗荷 (5 mg)
小番茄 (10 g)

Instructions

  1. 豬五花肉、玉米筍、長蔥和生薑先灑上料理酒後蒸熟。
  2. ①的豬五花肉塊切成片, 山苦瓜切薄片後油炸。
  3. 盤中擺列好②的豬五花肉片, 上面擺好斜切成片的長蔥, 切成半段的玉米筍, 淋上「芥末醬油沙拉醬」。
  4. 茗荷切細絲放盤内, 灑上②的山苦瓜片、小番茄做裝飾。

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