馬鈴薯燉肉

馬鈴薯燉肉

馬鈴薯燉肉

調味露
肉類
鰹魚調味露二倍
4人份
Prep 0 mins
Cook 30 mins
Ready-in 0 mins

Ingredients

馬鈴薯 (3 個)
紅蘿蔔 (1/2 根)
牛肉(切薄片) (100g)
蒟蒻絲 (1/2 袋)
洋蔥 (1/2 個)
小豆(生) (40g)
沙拉油 (1大匙)
 
<調味料>
鰹魚調味露二倍 (4大匙)
味淋風調味料本照 (2大匙)
 
或
味滋康™本照

Instructions

  1. 馬鈴薯剝皮後切成一口大小，並泡水。
  2. 牛肉切成3~4cm大小，洋蔥切成梳子狀。
  3. 蒟蒻事先燙煮，切成一半。
  4. 熱鍋加沙拉油，從肉、洋蔥、馬鈴薯的順序加入鍋裡炒，馬鈴薯變得比較透明時，放入<調味料>滾煮。取除浮沫後加入[3]，接著蓋上落蓋，煮到湯汁變3/1為止。
  5. 最後加上小綠豆盛盤。

Additional Notes

成份
卡路里 204kcal
蛋白質 8.3g
脂肪 5.8g
醣類 28.3g
鈣 39mg
鹽 1.2g

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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