炙燒鰹魚冷盤
Prep
0 mins
Cook
10 mins
Ready-in
0 mins
Ingredients
炙燒鰹魚切片 300g
小洋蔥 1個
蘿蔔嬰 1/2包
茗荷 2個
櫻桃蘿蔔 2~3個
生薑 1片
柑橘醋醬汁（適量）
Instructions
- 炙燒鰹魚切成1cm寬片。
- 小洋蔥切絲。蘿蔔嬰長度切半。茗荷和櫻桃蘿蔔切薄片, 生薑切細絲。把切好的蔬菜都過一下冷開水, 迅速撈起並瀝乾水分。
- 將②繽紛多彩地舖灑在盤內, 上面擺上①的鰹魚片。
- 將「柑橘醋醬汁」淋上即可享用。
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
