餃子皮涮肉
Prep
0 mins
Cook
10 mins
Ready-in
0 mins
Ingredients
豬肉 涮肉用 ４００ｇ
白菜 １／４個
韭菜 １把
薄餃子皮 １袋
味滋康 柑橘醋醬汁 適量
Instructions
- 將白菜的芯切成易煮熟約1cm寬的細條狀，菜葉部分切成一口大小。韭菜切成約5cm長段。
- 鍋中倒水加熱, 煮開後放入白菜芯煮。涮白菜葉、韭菜、豬肉、餃子皮至食材熟後撈起，沾取「柑橘醋醬汁」或「練芝麻醬」即可享用哦！
※※也可依個人喜好於「柑橘醋醬汁」裡加入香油、薑, 讓沾醬會更美味！
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
