鰤魚涮涮鍋

鰤魚涮涮鍋

Prep 0 mins
Cook 15 mins
Ready-in 0 mins

Ingredients

鰤魚(生魚片用) (300g)
白菜 (1/4個)
蘿蔔 (1/3根)
牛蒡 (1根)
紅蘿蔔 (1根)
香菇 (4個)
酸橙 (1個)
海陸鍋高湯 (開封即用型) (1袋)
 
<推薦的〆結尾料理>

Instructions

  1. 鰤魚薄切成3mm左右厚度
  2. 白菜的菜葉與莖切開。菜葉切成好入口大小。莖則切成10cm左右長度後再沿著纖維切成1cm左右寬薄片。蘿蔔、牛蒡、紅蘿蔔削皮後切成14~15cm左右薄片。香菇去蒂。
  3. 酸橙切2mm左右厚度的圓片。
  4. 鍋內倒入「海陸鍋高湯」、加入[3]後開火煮。
  5. 沸騰後加入蔬菜與香菇,轉小火燉煮。鰤魚生魚片可以涮過後吃。
  6. ※推薦剩湯結尾料理!吃剩的湯底加入煮過的麵線,配上柚子胡椒,很美味喔!

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