鰤魚涮涮鍋
Prep
0 mins
Cook
10 mins
Ready-in
0 mins
Ingredients
鰤魚 100g
花穂紫蘇 適量
櫻桃蘿蔔 2g
白菜 80g
長蔥 50g
水菜 40g
香菇 10g
紫蘇 4g
紅蘿蔔 10g
味滋康 鮮藏果香柚子醋醬汁 適量
萬能蔥 20g
蘿蔔泥 20g
Instructions
- 鰤魚切成薄片放在盤中，一旁用花穗紫蘇，紫蘇，櫻桃蘿蔔切薄圓片。
- 蔬菜切成方便食用的大小，擺放在器皿中。
- 在涮涮鍋中加入昆布和水後點火，調味碟倒入「鮮藏果香柚子醋醬汁」來提供。
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
