鰹魚番茄義式生拌
Prep
0 mins
Cook
10 mins
Ready-in
0 mins
Ingredients
炙烤鰹魚 300g
番茄 250g
薑 （切絲） 10g
茗荷 30g
菜嬰 100g
紫蘇 5 g
炸蒜片 1g
橄欖油 2g
味滋康 鮮藏果香柚子醋醬汁 45ml
Instructions
- 將炙烤鰹魚，番茄切成薄片。茗荷和紫蘇切成絲，薑要切碎。
- 在盤子上鋪上嫩葉、炙烤鰹魚、以及番茄裝擺在一起。
- 搗碎的炸蒜片，茗荷，薑放上去後，最後用紫蘇裝飾。澆上橄欖油和「鮮藏果香柚子醋醬汁」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
