青甘蔥香涮涮鍋
Prep
0 mins
Cook
15 mins
Ready-in
0 mins
Ingredients
青甘魚 （生魚片用） １片
長葱 ３根
水菜 １／２袋
白蘿蔔 １／４根
塩 １小匙
味滋康 柑橘醋醬汁® 適量
或
味滋康 練芝麻醬 適量
＜推薦〆＞
蛋 １個
白飯 丼１杯
Instructions
- 青甘魚片薄片
- 長葱斜切薄片、水菜切成４～５ｃｍ寬長、白蘿蔔削皮後，縱切成兩半後再用削皮器削成半圓形薄片。
- 將鍋中湯煮開後加入塩。湯滾後放蔬菜煮至菜浮起來後，就可夾魚片涮火鍋了。涮熟後連同蔥片沾「柑橘醋醬汁」或「練芝麻醬」享用。
- 將鍋中吃剩食材取出，剩湯加白飯煮一下後，畫圈地澆上打好的蛋液，蓋上鍋蓋後熄火稍微悶一下,讓蛋液略悶熟即可。
- 將鹹粥舀到碗內後, 依個人喜好可淋少量「柑橘醋醬汁」享用哦。
＜推薦〆:鹹粥＞
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