鰹魚風味牛奶蔬菜濃湯

鰹魚風味牛奶蔬菜濃湯

4人份
Prep 0 mins
Cook 20 mins
Ready-in 0 mins

Ingredients

馬鈴薯 (中2個)
洋蔥 (大1個)
紅蘿蔔 (2/3根)
培根 (80g)
綠蘆筍 (2根)
沙拉油 (適量)
鰹魚調味露二倍 (150ml)
牛奶 (750ml)

Instructions

  1. 把馬鈴薯、洋蔥與紅蘿蔔切成1.5cm左右塊狀。培根切1cm左右片狀。蘆筍斜刀切成薄片。
  2. 鍋內倒入沙拉油後開火,等油熱倒入馬鈴薯、洋蔥、紅蘿蔔、培根稍作拌炒、轉小火炒至食材熟透(炒至馬鈴薯表面呈現半透明狀)。
  3. ②中倒入牛奶與「鰹魚調味露濃縮二倍」、持續燉煮10分鐘左右直到食材入味變軟。
  4. 最後加入蘆筍,稍微加熱後迅速起鍋即完成!
  5.  
      ※「鰹魚調味露二倍」與牛奶請以6倍(1:5)比例稀釋。
         
          ※若要製作「鰹魚調味露高湯」,與牛奶請以10倍(1:9)稀釋。

          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