烤飛魚乾湯頭涮涮鍋
Prep
0 mins
Cook
15 mins
Ready-in
0 mins
Ingredients
涮涮鍋用豬肉片 320g
白菜 1/8顆
萵苣 1/2個
白蘿蔔 5cm
青江菜 1把
金針菇 1包
紅蘿蔔 1/2條
味滋康 烤飛魚鍋高湯 1包
味滋康 柑橘醋醬汁 適量
Instructions
- [1] 白菜的葉子切好入口大小,白菜芯切條狀。紅蘿蔔、白蘿蔔用削皮刀削成薄片。萵苣切成方便食用大小。青江菜一片面剝下洗淨。金針菇去蒂切方便食用大小。
- [2] 鍋裡倒入「烤飛魚鍋高湯」煮沸。
- [3] 把豬肉與[1]用[2]夾入鍋中涮燙後享用。可依個人喜好沾「柑橘醋醬汁」。
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