櫻島白蘿蔔黑豬肉海陸鍋

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櫻島白蘿蔔黑豬肉海陸鍋

櫻島白蘿蔔黑豬肉海陸鍋

火鍋高湯
肉類
烤飛魚鍋高湯 (開封即用型)
4人份
Prep 0 mins
Cook 20 mins
Ready-in 0 mins

Ingredients

黒豬肉 (200g)
白蘿蔔 (（櫻島白蘿蔔）200g)
白菜 (1/8個)
鴻喜菇 (1袋)
青江菜 (1株)
紅蘿蔔 (1/2本)
蔥 (1根)
生薑（切絲） (1/2片)
烤飛魚鍋高湯 (開封即用型) (1袋)
 
<推薦結尾料理>
烏龍麵 (適量)

Instructions

  1. 將大白菜切成薄片，蔥斜切。胡蘿蔔切成薄片。並將鴻喜菇去除蒂，切成小束。 青江菜切成3公分長，白蘿蔔去皮滾刀切成小塊並先燙熟。
  2. 將“味滋康 烤飛魚鍋高湯”倒入鍋中加熱。 煮沸後，加入青江菜以外的①以及黑豬肉、薑絲至食材都煮熟。
  3. 最後加入青江菜略煮一下即完成。
    4.  
      ※推薦最後吃剩的湯頭加入烏龍麵後做成結尾料理享用。
        *營養成分是以攝取75％的火鍋湯汁計算。
          * <推薦食材>不包含在營養成分中。

          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

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